This hearty pumpkin soup with sausage brings the fall harvest to the table with almost no preparation time at all. In ten minutes the pumpkin soup will be hot and ready to be served with warm bread or sandwiches. This pumpkin recipe makes about 4 cups of soup, and can easily be doubled for a hungry family.
The savory flavor of nutmeg and cloves mixed with the sausage are a treat. This quick soup can even be prepared in the morning and poured into a thermos for a hot and satisfying lunch on a chilly fall day. It is surprisingly satisfying.
Ingredients:
- 1 can (16 oz.) pumpkin with pie spices
- 2 cans of chicken or vegetable broth
- 1 can of evaporated skim milk
- ½ tsp salt
- 1 package (8 oz.) lean turkey breakfast sausage
Preparation:
- Cook the sausage in the microwave according to the package instructions.
- Mix the other ingredients in a saucepan and heat over medium heat, stirring occasionally.
- As the soup warms, cut the sausage into small pieces and stir into the soup.
- Just as the soup begins to simmer, turn the heat off and serve.
Variations for pumpkin soup:
- Omit the meat from the soup for a vegetarian dish.
- Add chopped chives and sour cream as a topping.
- Add root vegetables, such as carrots or parsnips, cooked till tender.