Pumpkin Soup with Sage and Sweet Italian Sausage

Name: Pumpkin Soup with Sage and Sweet Italian Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 cups chopped yellow onions; 1 leek, washed and sliced into rounds; 3 pounds fresh pumpkin flesh, peeled, seeded, and cut into 1/2-inch dice; 2 teaspoons salt; 3 bay leaves; 8 cups chicken broth; 1 sprig sage; 2 to 3 sprigs parsley; 1 sprig thyme; 1/2 to 3/4 pound fresh sweet Italian sausage, crumbled Freshly grated Parmigiano-Reggiano, for garnishing

Servings: persons

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups chopped yellow onions
1 leek, washed and sliced into rounds
3 pounds fresh pumpkin flesh, peeled, seeded, and cut into 1/2-inch dice
2 teaspoons salt
3 bay leaves
8 cups chicken broth
1 sprig sage
2 to 3 sprigs parsley
1 sprig thyme
1/2 to 3/4 pound fresh sweet Italian sausage, crumbled Freshly grated Parmigiano-Reggiano, for garnishing

1
In a large, heavy pot or Dutch oven, melt the butter with the olive oil over medium-high heat.
2
Add the onions and leeks.
3
Cook, stirring, until the onions are soft and lightly golden, 8 to 10 minutes.
4
Add the pumpkin, salt and bay leaves and saute until starting to soften.
5
Add the chicken broth and herbs.
6
Stir to mix.
7
Bring to a boil, and then reduce the heat to medium and cook, uncovered, for 20 to 25 minutes, or until pumpkin is tender and broth is just beginning to thicken slightly.
8
Once the pumpkin is tender, discard the herbs and puree the soup using an immersion blender.
9
In a medium saute pan, brown the sausage.
10
Using a slotted spoon remove the sausage from the pan and drain on paper towel.
11
Top the soup with the sausage.
12
Garnish with the cheese and serve with warm crusty bread.

994

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons olive oil, 2 cups chopped yellow onions, 1 leek, washed and sliced into rounds, and more.

Yes, Pumpkin Soup with Sage and Sweet Italian Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!