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Pumpkin Sausage Soup

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A delightful blend of pumpkin and Italian sausage that captures the essence of autumn with its rich flavors and creamy texture.

Ingredients

Scale
  • 1 pound Italian sausage
  • 2 cups pumpkin puree
  • 2 tablespoons fresh sage, chopped
  • 4 cups vegetable or chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream (optional)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Prepare the ingredients: Gather all your ingredients, chop the onion, and mince the garlic. If using fresh sage, give the leaves a rough chop.
  2. Cook the sausage: In a large pot, heat olive oil over medium heat, add the sausage and cook until browned, about 5–7 minutes.
  3. Sauté the vegetables: Add the diced onion and minced garlic, cook until the onion is translucent, about 3–4 minutes.
  4. Add the pumpkin and broth: Stir in the pumpkin puree and pour in the broth. Bring to a gentle simmer for about 15 minutes.
  5. Season it: Stir in the chopped sage and season with salt and pepper, and let it cook for an additional 5 minutes.
  6. Finish with cream: If desired, stir in heavy cream and remove from heat.
  7. Taste test: Adjust seasoning as needed.
  8. Serve warm: Ladle into bowls and garnish with fresh sage, a dollop of cream, or crusty bread.

Notes

Serve in rustic bowls for a cozy autumn feel. Can substitute ingredients based on preference or dietary needs.

Nutrition

Keywords: pumpkin soup, sausage soup, autumn recipe, fall flavors, cozy soup

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