Hearty Italian sausage, sweet pumpkin puree, and a splash of heavy cream come together in just 30 minutes for a bowl that’s rich, warming, and deeply satisfying. A hint of sage, nutmeg, and optional brown sugar gives it that perfect sweet-and-savory balance that’ll have everyone going back for seconds. No need to roast a whole pumpkin — a good-quality can of pumpkin puree does the job beautifully, and honestly, nobody will know the difference. Serve it with a crusty loaf of bread and call it the best weeknight dinner of the season.
-1 pound Italian sausage, casings removed (or turkey sausage)
-4 cups chicken stock or broth
-15 oz can pumpkin puree (not sweetened)
-1 Tbsp chopped sage
-1/4 tsp nutmeg
-1/2 cup heavy cream
-2 Tbsp brown sugar
-Roasted pumpkin seeds for garnish
Instructions:
1. Add the oil to a heavy-bottomed soup pot or Dutch oven. Add the onions and carrots and cook while stirring for 5 minutes until the vegetables have softened.
2. Season the vegetables with salt, pepper, and the chopped garlic.
3. Add the sausage to the pot, breaking it up into smaller pieces as it browns. When browned through, tilt the pot to the side and spoon off any excess drippings if needed.
4. Stir in the chicken broth, pumpkin puree, sage, nutmeg, cream, and brown sugar. Bring to a simmer and let cook for 20 minutes.
5. Taste for seasonings and serve with roasted pumpkin seeds for garnish.
Why We Love It
✔ Ready in just 30 minutes
✔ Rich, creamy, and deeply satisfying without being overly heavy
✔ That perfect sweet and savory balance from sage, nutmeg, and a touch of brown sugar
✔ No roasting required; a good can of pumpkin puree does the job beautifully
✔ Swap in turkey sausage for a lighter version without losing any of the flavor
✔ The kind of bowl that basically demands a crusty loaf of bread on the side
