Pumpkin and Sausage Soup

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Total Time
45mins
Prep
0 mins
Cook
45 mins

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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Ingredients

Nutrition

Directions

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

5 5

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.