This super creamy and scrumptious pumpkin sausage soup is going to be your new favorite fall recipe. It's seriously packed full of cozy season flavors and comes together in just 45 minutes so you can get dinner on the table fast!
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Last year I published this Pumpkin Chicken Curry recipe and it's been a big-timer reader favorite during the colder months.
Sweet pumpkin recipes are so common this time of year, but don't forget that pumpkin is really good in savory recipes, too!
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Why You'll Love This Recipe
Cozy: Hot soup and chili recipes are the best way to keep warm when the weather gets chilly.
Healthy: This recipe has lots of veggies: onion, carrots, garlic and even leafy green kale!
Filling: Soup can leave some feeling hungry, but the protein-packed sausage and hearty gnocchi in this recipe make it very satisfying.
Fast: Quick, easy and simple. Get dinner on the table in under an hour! Leftovers reheat really well for a delicious lunch the next day.
Ingredients & Substitutions
- Ground Italian sausage: I use sweet sausage but mild or hot Italian sausage will also work.
- Aromatics: Onion, carrots and fresh garlic (or jarlic).
- Canned pumpkin puree: Velvety pumpkin purée makes this soup so creamy! Be sure you buy pumpkin puree not pumpkin pie filling, which is sweetened and full of spices. You can also make homemade pumpkin puree.
- Seasonings: Dried crushed rosemary leaves, dried rubbed sage, ground thyme, salt, pepper and bay leaves.
- Broth: Chicken broth, vegetable stock or bone broth. I love keeping broth base or bouillon in the kitchen at all times so I don't have to buy canned or boxed broth over and over.
- Heavy cream: Or half and half.
- Kale: Leafy greens for great color and more nutrients.
- Gnocchi: I use classic potato gnocchi in this soup to make it extra hearty and filling.
- White wine vinegar: This soup is very rich, so a touch of vinegar will balance out the flavors perfectly.
How To Make
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Brown sausage:
- Place a large pot or Dutch oven on the stovetop and brown sausage over medium-high heat.
- Once fully browned, add diced carrots and chopped onion. Sauté until they begin to soften and the onions become translucent, this will take about 10 minutes.
- Add minced garlic and sauté 30-60 seconds longer.
Add pumpkin:
- Add pumpkin puree, seasonings, bay leaf and broth! Mix until well combined.
- Place a lid on the pot and increase heat to high. Bring the soup to a boil and then reduce heat down to low, simmer for 15-20 minutes.
Add cream:
- Stir in heavy whipping cream, chopped curly kale and potato gnocchi.
- Simmer 5 minutes longer, then add white wine vinegar to taste. You can also add a bit more salt and pepper if desired!
Serve:
- Ladle pumpkin gnocchi soup into large bowls. Top with pumpkin seeds and parmesan cheese if desired. Enjoy!
Expert Tips
- Broth base: I keep broth base or bouillon in my kitchen at all times so I never have to worry about purchasing bulky cans or boxes of broth at the grocery store.
- Bowl cozy: I LOVE using bowl cozies during soup season. They're the best when you just want to cuddle up on the couch with a warm bowl of chili or soup.
Variations
Pasta: Instead of gnocchi, try three-cheese tortellini!
Protein: Substitute ground turkey sausage or ground chicken sausage for pork sausage.
Vegetarian: For a great meatless Monday option, leave the sausage out all together. Add extra gnocchi and diced fresh mushrooms to keep the soup nice and hearty.
Dairy free: If you're sensitive to dairy you can substitute creamy full-fat coconut milk for heavy cream.
Greens: Spinach makes a great substitute for kale in this recipe. You could also try collard greens or Swiss chard.
Storing Leftovers
Store leftover pumpkin sausage soup in an airtight container in the refrigerator. It will stay good for 3-4 days.
Cover and reheat in the microwave, on high, until warmed through. You can also reheat in a soup pot or saucepan on the stovetop!
Serving Suggestions
Soup bar: Make several soup and chili recipes simultaneously! We love doing this in my family and often have a soup bar to celebrate fall birthdays. White chicken chili or roasted tomato soup would be fantastic pairings.
Salad: Hearty soup and refreshing salad, it's a classic combo that can't be beat. I like garden salad or butternut squash salad with this pumpkin soup recipe.
Bread: Serve with a big piece of crunchy garlic bread, crostini toasts or a slice of buttered french bread!
Toppings: Pumpkin seeds, croutons and parmesan cheese are great with pumpkin soup. If you like spicy food you can sprinkle some crushed red pepper flakes on top.
Dessert: Need a sweet treat once dinner is done? Try my maple pecan pumpkin cookies or pumpkin cheesecake jars.
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Pumpkin Sausage Soup With Gnocchi
Equipment
- Large soup pot
- Ladle for serving
Ingredients
- 1 lb ground sweet Italian sausage *See note below
- 1 medium yellow onion *Diced
- 2 medium carrots *Chopped
- 2 cloves fresh garlic *Minced *See note below
- 1 15oz can pumpkin puree *See note below
- 1 teaspoon dried crushed rosemary leaves
- ½ teaspoon dried rubbed sage
- ½ teaspoon ground thyme
- ½ teaspoon salt *See note below
- ½ teaspoon ground black pepper
- 2 14.5oz cans (3.75 cups) chicken broth *Or veggie broth *See note below
- 1 bay leaf
- ½ cup heavy cream
- 2 cups chopped kale
- 1 & ½ cups potato gnocchi
- 2-4 tablespoons white wine vinegar
Optional toppings
- Grated parmesan, pumpkin seeds, croutons.
Recipe notes:
Sausage: Spicy Italian sausage will also work. Garlic: I often use jarred minced garlic (which some refer to as jarlic). It tastes the same to me and it's a lot faster, but of course fresh garlic is always amazing. Pumpkin: Be sure you don't accidentally purchase pumpkin pie filling which is also in a can and looks similar to pure, 100% pumpkin puree. It's sweetened and filled with spices so it won't taste quite right in this soup. Salt: I start with only ½ teaspoon and generally add a touch more (to taste) at the end. It's so easy to over salt food, so starting slow is key. Broth: I love having bouillon cubes or broth base in my kitchen at all times. This option is much more convenient than buying canned or boxed broth.Instructions
- Brown sausage over medium high heat.1 lb ground sweet Italian sausage
- Once sausage is fully browned, add diced onion and chopped carrot. Sauté with sausage until softened (about 10 minutes). Add garlic and sauté 30 seconds longer.1 medium yellow onion, 2 medium carrots, 2 cloves fresh garlic
- Add pumpkin, sage, thyme, rosemary, salt and pepper.1 15oz can pumpkin puree, 1 teaspoon dried crushed rosemary leaves, ½ teaspoon dried rubbed sage, ½ teaspoon ground thyme, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add broth and bay leaf.2 14.5oz cans (3.75 cups) chicken broth, 1 bay leaf
- Cover and simmer for 20 minutes.
- Add heavy cream, kale and gnocchi. Stir well and simmer for 5 more minutes.½ cup heavy cream, 2 cups chopped kale, 1 & ½ cups potato gnocchi
- Add white wine vinegar to taste. Add more salt and pepper if desired.2-4 tablespoons white wine vinegar
- Serve with bread & desired toppings! Enjoy!
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