Fall Spicy Sausage + Pumpkin Soup
You are going to be blow away from the flavors of this soup! They are crazy good.
The combination of the smooth and creamy pumpkin and butternut squash, roasted tomatoes and spicy sausage – it just works.
Chicken bone broth, garlic, salty Parmesan cheese, spinach and all that fresh parsley make it all come together.
Now we have a staple Fall soup! What’s yours?
Buy the good stuff!
Buy Organic Pumpkin puree – without anything else besides PUMPKIN.
I also love this chicken bone broth, and these spicy chicken sausage we all love.
Here are more soup recipes!
Fall Spicy Sausage + Pumpkin Soup
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
The perfect Fall soup with pumpkin, butternut squash and chicken sausage.
Ingredients
- 1 teaspoon olive oil
- 3–4 chicken sausage links, sliced
- 1/2 yellow onion, small diced
- 3 garlic cloves, minced
- salt and ground black pepper
- 1 heaping cup butternut squash, diced
- 1 14.5 oz. can roasted tomatoes, drained slightly
- 1 15 oz. can pure pumpkin puree
- 1 quart high quality chicken bone broth
- 1 15 oz. can unsweetened coconut milk
- 1 inch Parmesan rind (optional)
- 1 large handful fresh spinach
- 2 tablespoons fresh parmesan cheese, grated
- garnish with fresh parsley, chopped
Instructions
- Heat a large stock pot over medium/high heat. Add in the olive oil and sliced chicken sausage. Sauté for a few minutes or until the sausage begins to brown. Remove the sausage from the pot and place on a small plate and set aside.
- Turn the heat to medium and add in the onions and garlic. Sauté for 2 minutes. Sprinkle in a large pinch of each salt and pepper and the diced butternut squash. Sauté for another 2 minutes.
- Pour in the roasted tomato, pumpkin puree, bone broth, coconut milk and Parmesan rind (if using). Stir to combine and bring up to a simmer (small bubbles) and cook for 6 minutes.
- Turn the heat off and add the sausage back into the pot, along with the spinach and half of the grated Parmesan cheese. Stir to combine.
- Ladle into bowls and garnish with remaining Parmesan cheese and parsley.
Notes
For a short cut, buy the butternut squash from your grocery store already diced.
Remove the Parmesan rind or keep it in the pot – just don’t eat it. The longer it is in the pot the better – so much flavor.
- Prep Time: 5
- Cook Time: 25
- Category: soup
- Method: stove-top
- Cuisine: Italian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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