Pumpkin, Sage & Sausage Soup

by Lisa Marie Rosati on October 25, 2013

Post image for Pumpkin, Sage & Sausage Soup
Print Friendly, PDF & Email

Did you know that pumpkin a low glycemic and very healthy for you? It is!

The prep for this recipe is quick and easy too.


I package Jimmy Dean sausage (I used sage flavor)
1 cup onion, minced
1 – 2 garlic cloves, crushed
1 teaspoons dried sage
1 teaspoon hot pepper flakes (optional – I did not use)
2-3 cups fresh mushrooms, chopped (optional- I did not use)
1 (29 ounce) can pumpkin
6 cups chicken broth, organic and low sodium
1 cup heavy cream
sea salt and pepper to taste


  1. Brown sausage in a tablespoon of butter, drain if needed, then add the onion, garlic, sage and mushrooms and saute until done.
  2. Add pumpkin to this mixture and mix well.
  3. Then stir in the broth and mix well. Simmer 20-30 minutes.
  4. Stir in the heavy cream and water and simmer on low another 10-15 minutes.
  5. Give a sprinkle of salt and pepper as needed.
  6. You can put a dollop of creme fraiche in the middle if you’d like, it would add a snazzy touch – but it’s not necessary. The soup is more than delicious all on its own.
  7. Enjoy!

Optional Variation: Swap the Jimmy Dean Sage Sausage for 2 pounds Sweet or Hot Italian Sausage, casings removed and follow recipe.