At the end of last week, I blogged about a seasonal salad, perfect for both Autumn and Thanksgiving. This soup is along those same lines. It features pumpkin puree and includes sausage and mushrooms. It’s hearty, tasty, & satisfying.
Recently I was reading a back issue of a cooking periodical and I came across this quote, “Soup is a hug in a bowl, as cozy and comforting to make as it is to eat,” (Allrecipes, Oct/ Nov 2021). While this soup is not from that particular magazine, the quote is certainly appropriate.
One of the suggestions at the end of the recipe on the source site was to absolutely use the smoked cheese instead of substituting regular cheddar cheese into the soup. I agree with the original authors on that point. Smoked cheddar adds a complementary flavor and depth to the soup.
Pumpkin Sausage Soup
Pumpkin & Sausage Soup (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 8 servings (3 quarts)
Ingredients:
- 1 pound bulk Italian sausage
- 2 cups sliced fresh mushrooms
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 32 ounces chicken stock
- 15 ounces pumpkin puree
- 1 tablespoon sugar
- salt & freshly ground black pepper, to taste
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy whipping cream
- 1/3 cup cold water
- 1/3 cup cornstarch
- 2 cups shredded smoked cheddar cheese
- salt & freshly ground black pepper to taste
Directions:
In a Dutch oven, cook the sausage, mushrooms, and onion over medium-high heat until the sausage is no longer pink and the vegetables are tender, about 8-10 minutes. Break up the sausage into crumbles and drain the grease from the pot. Add the garlic and cook 1 minute longer.
Cook the sausage, mushrooms, and onion.
Add the stock, pumpkin, sugar, and seasonings. Bring the soup to a boil, then reduce the heat. Cover and simmer for 10 minutes.
Add the stock, pumpkin, sugar, and seasonings to the soup.
Stir in the cream. In a small bowl, mix together the water and cornstarch until smooth. Stir the mixture into the pot. Bring the soup to a boil and cook and stir until it is thickened, about 1-2 minutes.
Stir in the cream.
Add the cheese, cooking and stirring until it is melted.
Add in the smoked cheddar.
Add salt and pepper to taste then serve.
A splendid soup for the season!
Happy Fall & Thanksgiving! ~Linda
Pumpkin & Sausage Soup (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 8 servings (3 quarts)
Ingredients:
- 1 pound bulk Italian sausage
- 2 cups sliced fresh mushrooms
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 32 ounces chicken stock
- 15 ounces pumpkin puree
- 1 tablespoon sugar
- salt & freshly ground black pepper, to taste
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy whipping cream
- 1/3 cup cold water
- 1/3 cup cornstarch
- 2 cups shredded smoked cheddar cheese
- salt & freshly ground black pepper to taste
Directions:
In a Dutch oven, cook the sausage, mushrooms, and onion over medium-high heat until the sausage is no longer pink and the vegetables are tender, about 8-10 minutes. Break up the sausage into crumbles and drain the grease from the pot. Add the garlic and cook 1 minute longer. Add the stock, pumpkin, sugar, and seasonings. Bring the soup to a boil, then reduce the heat. Cover and simmer for 10 minutes.
Stir in the cream. In a small bowl, mix together the water and cornstarch until smooth. Stir the mixture into the pot. Bring the soup to a boil and cook and stir until it is thickened, about 1-2 minutes. Add the cheese, cooking and stirring until it is melted. Add salt and pepper to taste then serve.