Quick & Easy Pumpkin Sausage Soup (So Creamy!)

Easy Pumpkin Sausage Soup recipe makes a hearty, comforting meal all-in-one bowl. Creamy pumpkin soup, combined with robust sausage and kale, is made effortlessly using canned pumpkin for a quick dinner or lunch.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan or dutch oven brown the sausage, onions, and mushrooms over medium-high heat until the sausage is cooked through and the mushrooms are tender. Add the garlic and cook for 1 minute longer.

Step 2

To the pan, add the broth, pumpkin, maple syrup, Italian seasoning, turmeric, cinnamon, ginger, and nutmeg. Bring to boil, then cover and simmer on low heat for 10 minutes.

Step 3

Stir in the heavy cream and chopped kale. Stir until the leaves are wilted.

Step 4

In a small bowl whisk together the cornstarch with water. Stir into the pan. Bring to a boil, then stir constantly until thickened, about 1-2 minutes.

Step 5

Add the freshly grated cheese, handfuls at a time, and stirring until melted. Serve immediately.

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