Pumpkin Sausage Soup Recipes

Steps:

• In a large skillet, cook sausage and onion until sausage is no longer pink; drain. , Transfer to a 4-qt. slow cooker. Add the broth, pumpkin, syrup, pie spice, garlic powder and nutmeg. Cover and cook on low until flavors are blended, 3-4 hours. Stir in milk; heat through. If desired, serve with croutons or crackers.

Steps:

• Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
• Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
• Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
• 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.

Steps:

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

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
• Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
• Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Steps:

• Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
• Add pumpkin to this mixture and mix well.
• Then stir in the broth and mix well.
• Simmer 20-30 minutes.
• Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Steps:

• Bring a large pot of water to a boil. Poke holes in each pumpkin with a sturdy tool. Boil one at a time until tender, about 45 minutes each. Boil carrots, onion, and celery with the third pumpkin. Drain and let cool until easily handled, about 20 minutes.
• Meanwhile, heat another pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Cut pumpkins open and scrape out seeds and pulp. Scoop pumpkin flesh into a large bowl. Add boiled carrots, onion, and celery.
• Add pumpkin mixture to a food processor or blender in batches, blending until smooth.
• Pour puree into the pot with the sausage. Pour in milk and sour cream; mix until creamy. Cook over low heat until heated through, about 10 minutes.