Menu Enter a recipe name, ingredient, keyword...

Pumpkin Sausage Soup


(Sounds awful…tastes delicious)

Notes: Per 1-cup serving: 18 grams protein, 9 grams carbohydrate (2 grams dietary fiber). Rich in Vitamin A, Thiamin, B12, and calcium.

Rate this recipe 3.4/5 (160 Votes)


  • *1 lb. country sausage (mild or spicy…you call it)
  • 1/2 cup diced onions
  • 1 Tbsp. minced garlic
  • 1 tsp. parsley
  • 1/4 tsp. oregano
  • 1/4tsp. thyme
  • ½ cup chopped mushrooms (optional)
  • 15 ounces pumpkin
  • canned
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup plain Greek yogurt


Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Average budget


Step 1

Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, parsley, thyme, oregano, and mushrooms and saute until vegetables are done.

Step 2

Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, and yogurt

* I use a combination of hot and sweet sausage. If you’re using link style sausages, be sure to remove the casing.
* I also add 1-2 scoops of Nectar unflavored protein powder
on occasion.
*I sometimes add 2 oz. of cream cheese, either for added flavor or as a replacement for the heavy cream.

Review this recipe

Savoy sausages Sausage and Pasta Casserole