Pumpkin and Sausage Soup Recipe - Allrecipes.com
Pumpkin and Sausage Soup Recipe

Pumpkin and Sausage Soup

Recipe by  

"This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin OR sweet potatoes."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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Directions

  1. Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
  2. Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
  3. Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
  4. In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2006

This is a very good soup the way it is written. If you don't puree it, you are not having this soup the way it is intended and are missing something! Just before I pureed it I had decided that the next time I made it I would probably cut back on the chicken both because it seemed a little "watery". But once I pureed it, (one cup at a time so it didn't explode out of the blender!) it was a rich and creamy and wonderful soup. That COMPLETELY changed the soup...for the better. I'm not a fan of spicy hot, but I did enjoy the andouille in this recipe, it isn't too spicy. I think next time I'm going to try a breakfast sausage though, just to try it a different way.

 
Most Helpful Critical Review
Oct 16, 2011

I'm rating this 2 stars because made as it is posted it somehow turned out all wrong for me. More of a thin broth with no pumpkin flavour, texture or colour. I ended up adding a lot more pumpkin in. It was homegrown, roasted pumpkin, which I strained, pureed, then added, instead of letting it cook in the soup. This made it a very quick soup, as I did not have to simmer for 45 min. I doubled the thyme and added a bit of rosemary. Used 3/4 cup 1% instead of the cream, left out the butter, and added salt. I didn't have praline liquer so I added a touch of maple extract. Not a bad thing! Overall, I was a bit worried I hadn't done enough to "save" the soup, but everyone loved it! We really enjoyed the chunks of sausage. Definitely excited to eat the leftovers and will be making it again seasonally. If you fiddle with the levels, you can't go wrong with this recipe. Thanks MARBALET :)

 
Nov 27, 2006

I know this has been reviewed many, many times, but I just couldn't sit back and say nothing. This was OUTSTANDING. I couldn't find praline liqueur anywhere, so used maple syrup instead. It was truly a hit, and even for those I was concerned wouldn't like it. Definitely will be making this again, and not just for special occasions!

 
Sep 14, 2007

Wonderful! I made this for a soup-sampler dinner and everyone loved it. I made the following substitutions: dark amber maple syrup instead of the liqueur, milk instead of cream and omitted the butter entirely. It was still delicious and everyone raved. Thank you for a great fall recipe!

 
Nov 01, 2006

Wow, I really loved this one (and so did my guests). I was in a rush, so I had to use canned pumpkin, (one large can, and one small can). Turned out great!

 
Oct 30, 2006

I made a few substitutions on this. I used ground hot sausage and half & half instead of what is recommended. I also added a teaspoon of pumpkin pie spice. The think the pureeing part is really necessary and really brings all the flavors together. Plus, it gives the soup a nice smooth texture. I served it with a spoon full of sour cream in the center of the bowl, sprinkled with green onions. Everyone loved this soup!

 
Apr 27, 2005

WOW!!! Excellent! Used a pound of 'hot' sausage (no andouille) and it was SPICY (but grand). Not sure what 1.5 pounds of pumpkin is, but I used 4 cups and it had great flavor. No praline liqueur, but spiced rum added a great scent and flavor. Did cut back on the stock to only 4 cups (we like our soup thick) and used 8oz. evap. milk in place of the heavy cream. Used another reviewer's suggestion of topping with sour cream and loved it, though hubby preferred without. We found the flavor to be even better the next day. This was AWESOME soup and a recipe that I will definitely make again!

 
Nov 22, 2005

Both my husband and I have taken this to work for potlucks where it was very well received. Since I used canned pumpkin, it didn't need to cook for the suggested 45 minutes. Everything just needs to heat through so the flavors can blend. Very easy recipe to make.

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 1736 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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