Pumpkin Soup for a Fall Evening

Pumpkin Soup for a Fall Evening
November 2, 2020 Prosperity Connection


With the days getting shorter and the cold wind and rain that shows up at this time of year, the best part of the fall season, for me, includes a fire in the fireplace and some kind of hot soup or stew cooking on the stove.  Not only does it add warmth to the house, it warms the body and soul. This soup was introduced to me last year when it was served at a holiday dinner at a friend’s house.  She was following a particular “low-carb” diet and this soup was on a website she followed.  I have no interest in cutting out foods from my diet, but this soup was so delicious that I changed the name of it to “Cold Day Pumpkin and Sausage Soup”, added more pumpkin than the original recipe, and then doubled it so it would make an entire pot instead of a serving for two. It is now a family favorite in our house. I like to serve it with really good French bread and butter.  I thought about adding noodles, but so far, have not felt the need.  I hope you enjoy the beauty of the season and that recipe this will warm your body and soul.

Cold Day Pumpkin and Sausage Soup


2 lbs fresh pork or Italian sausage

1 red onion – diced

1 red bell pepper – diced

2 garlic cloves – minced

1-2 pinches of salt

1 tsp dried sage

1 tsp ground thyme

1 tsp red chili pepper flakes

1 can pumpkin puree

4 cups chicken broth

1 cup heavy cream


  1. Use a large skillet to brown the sausage, onion, and pepper on medium high heat.
  2. When pork is thoroughly cooked and the onions and pepper are browned and softened (10-15 minutes), add seasonings to the mix.
  3. Stir in pumpkin, broth, and cream. Simmer uncovered until the soup has thickened.
  4. Serve warm with French bread and butter.

Carol Harris
Data and Program Support Coordinator