Pumpkin and Sausage Soup

"I haven't actually made this recipe myself. My Boss made it and gave me the recipe. This soup was amazing! The perfect soup for a crisp fall day. It is a little different with the cinnamon and sausage, but quite tasty. My Boss used her own home-grown pumpkin, but I'm sure canned will work just as well!"
 
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Ready In:
45mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Excellent soup! I chose this recipe because I could easily adapt it to be low-carb, Atkins friendly. I don't like foods that combine sweet and savory, so all I had to do was eliminate the brown sugar. I did substitute 2 tsp of the artificial sweetener that comes in the big yellow bag. I also added a very hearty shake of crushed red pepper. My DH liked it so much he had two big bowls. I will be making this again.
     
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I just got married in April 2012, so I'm a fairly new cook! I enjoy trying new recipes. My husband tells me I'm an amazing cook, which makes me feel good because he's a some what picky eater. My sisters told me about this site and from what I've seen, it's pretty awesome! Life is good, married life is even better, and God is Great!
 
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