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Finished Pumpkin Sausage Soup

Pumpkin Sausage Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Servings 8 people
Calories 550 kcal

Equipment

  • Stock Pot or Dutch Oven

Ingredients
  

  • 1 lb. Pork Sausage
  • 1 large Yellow or White Onion
  • 1 – 2 Tbsp Flour
  • 4 cups Chicken Broth
  • 2 cans Canned Pumpkin Puree
  • 2 cups Cream
  • 1 tsp. Lemon Juice
  • A couple sprigs Sage, Rosemary, and Thyme (I think I used about 10 leaves of sage, two sprigs of rosemary, and 4ish sprigs of thyme the last time I cooked this, if you want more specific amounts than “a couple”)
  • 1 dash Ground Cinnamon
  • 1 dash Ground Nutmeg
  • Salt & Pepper (to taste)

Optional Ingredients

  • 1 cup Pumpkin Spice Mead (can substitute pumpkin spice cider, regular cider or white wine, or mulled cider or white wine)

Instructions
 

  • Chop onion and fresh herbs.
  • Preheat stock pot or Dutch oven, then add 1 lb. of sausage.  Stir to brown.
  • When the sausage is adequately browned, add the diced onion and cook until translucent and soft.
  • Sprinkle 1 – 2 tablespoons of flour over the sausage and onion mixture, stirring to incorporate into a sort of "lazy roux".
  • Add the chopped herbs and stir (If using the optional mead/cider/wine to deglaze, add that now as well and allow the flavors to blend for a few minutes).
  • Add 4 cups of chicken stock, bring to a boil, and reduce to a simmer.
  • Scoop in 2 cans of pureed pumpkin and stir.  Continue simmering for 15 – 20 minutes.
  • At the end of simmering time, add 2 cups cream, lemon juice, cinnamon and nutmeg, and salt and pepper.
  • Allow to simmer for 5 – 10 more minutes for the flavors to meld together.
  • Serve and enjoy!
Keyword autumn, fall, harvest, pumpkin, sausage, soup