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    You are in: Home / Recipes / Pumpkin and Sausage Soup Recipe
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    Pumpkin and Sausage Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    AustinsAm's Note:

    I haven't actually made this recipe myself. My Boss made it and gave me the recipe. This soup was amazing! The perfect soup for a crisp fall day. It is a little different with the cinnamon and sausage, but quite tasty. My Boss used her own home-grown pumpkin, but I'm sure canned will work just as well!

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    Units: US | Metric


    1. 1
      Melt 2 TBSP butter.
    2. 2
      Cut sausage into bite sized pieces.
    3. 3
      Brown sausage, remove from pan.
    4. 4
      Melt 2 TBSP butter.
    5. 5
      Saute the onion, and return sausage to the pan.
    6. 6
      Add sugar and mix.
    7. 7
      Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
    8. 8
      If the soup is too thick, then add water to reach desired consistancy.
    9. 9
      Cover and simmer over low heat for 45 minutes. Do not boil.

    Ratings & Reviews:

    • on November 12, 2012


      Excellent soup! I chose this recipe because I could easily adapt it to be low-carb, Atkins friendly. I don't like foods that combine sweet and savory, so all I had to do was eliminate the brown sugar. I did substitute 2 tsp of the artificial sweetener that comes in the big yellow bag. I also added a very hearty shake of crushed red pepper. My DH liked it so much he had two big bowls. I will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin and Sausage Soup

    Serving Size: 1 (265 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 210.5
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 6.3 g
    Cholesterol 34.5 mg
    Sodium 846.5 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 0.6 g
    Sugars 10.6 g
    Protein 5.4 g

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