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Pumpkin Sausage Soup

This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (3 qt.)


  • 1 pound bulk Italian sausage
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 carton (32 ounces) unsalted chicken stock
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon sugar or sugar substitute equivalent
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 to 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


  • In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
  • Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

Health tip: Use Italian turkey sausage, half-and-half cream and just one cup of cheese to save about 8g saturated fat.
Test Kitchen tips
  • If you're lucky enough to have leftovers, try some spooned over biscuits.
  • Don't be tempted to substitute plainer cheese for the smoked cheddar. The smoky cheese really adds a complementary flavor to the soup.
  • Nutrition Facts
    1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.

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    Average Rating:
    • neumannpj
      Dec 18, 2020

      Yummm! Yes, this is a keeper. Perfect served after getting 40 inches of snow in one day. LOL I taste as I cook and thought you could serve it before adding the cornstarch, cream & cheese. I would call adding those ingredients 'gilding the lily.' I used hot Italian sausage and husband thought I should have reduced the Italian spices in soup recipe. I like spicy so I was happy. But a good thought if serving to a larger crowd with children and non spicy people. Either way it was yummy!

    • mythyagain
      Nov 2, 2020

      I can't say enough about this soup! It's the perfect way to celebrate autumn. It's a filling soup that works wonders on a cold day.

    • JOhn
      Oct 2, 2020

      My family loved the soup but had mixed reviews if it needed the cheese or not. You may want to taste it before you add the cheese and then decide.

    • gallant1808
      Jun 12, 2020

      Very rich soup. Doesn’t really need mushroom and cheese but it was still good. Did not need to thicken with cornstarch as the soup was very thick already. Sautéed some carrots and celery with onion for added veggies. Used milk rather than cream as soup is so rich already. Generally a good soup.

    • kennedy22
      Mar 4, 2020

      We loved it!! I followed the recipe exactly, just a strange combination of ingredients so I had to try it and I'm really glad I did. We do a lot of camping and this is a hearty and filling soup, great for the spring and fall meals and something different. Thanks for sharing!!!

    • Kim
      Feb 24, 2020

      We absolutely love this recipe. I did reduced the cinnamon to 1/4 tsp., used half

    • David
      Dec 20, 2019

      We loved this recipe. I changed two things. I substituted carrots and celery for the mushrooms and added one cup of cheese.

    • amyjack
      Nov 27, 2019

      I'm a big fan of thick, creamy, cheesy soup and this one does not disappoint! I followed the recipe except that my stock was salted and my cheese was not smoked. I added a dash of liquid smoke to make up for the non-smoked cheese and I'm glad I did. I think the 1/3 cup of cornstarch was a bit much and I added an extra 1/3 cup of water to the pot to de-thicken it some. This is going to be a new staple in my house.

    • Kirsten
      Nov 19, 2019

      Good, hearty soup that is easy to make. I will likely make this again, but with maybe 1/4 cup cornstarch water, as the consistency ended up being more like a thick sausage gravy than a soup almost immediately when I added the cornstarch mixture. Also, I used reduced-sodium chicken stock rather than unsalted (the salt was definitely needed), and added some extra spice to taste, but the recommended spice measurements are a good starting point.

    • noname
      Sep 14, 2019

      Oh my lord what a delicious soup! Followed recipe exactly except my broth was not salt free and i didn't have cream so i used whole milk. Definitely use the smoked cheese...... so delicious! Will definitely make regularly