Hearty Pumpkin Soup with Sausage

This pumpkin soup with sausage and black beans is a cozy, filling meal perfect for chilly evenings. It combines warm spices and hearty ingredients to create a comforting bowl that feels like a hug in a bowl. With minimal prep and straightforward cooking steps, it quickly becomes a favorite go-to when you want something nourishing and flavorful.

I remember making this the first time on a cold autumn day. The smell of curry mixed with pumpkin filled the house and my family begged for seconds before dinner was even served. It quickly became a recipe I revisit every fall.

Ingredients

• Italian hot sausage or mild if you prefer less heat: provides savory richness and spice
• Onion and garlic: foundational aromatics for depth of flavor choose firm onions with no soft spots
• Vegetable broth or stock: brightens and moistens the soup homemade or low sodium store-bought are best
• Black beans: add protein and texture rinse well if canned to reduce sodium
• Diced tomatoes with juices: bring acidity and freshness
• Frozen corn: adds sweetness and bite no need to thaw before cooking
• Pumpkin puree canned: delivers creamy sweetness and vibrant color opt for pure pumpkin not pie filling
• Whole milk or coconut milk: creates a smooth, creamy texture and balances spices
• Curry powder: the star spice blend that warms the soup look for fresh powder
• Cumin: earthy and smoky undertones complement the pumpkin well
• Granulated ginger: adds a gentle zip that brightens flavors
• Pinch of cayenne pepper: heightens the heat with subtle kick
• Pinch of salt: enhances all the flavors adjust to your taste

Step-by-Step Instructions

Sauté the Sausage and Aromatics:

Remove the sausage from its casing and crumble into a large stock pot or Dutch oven. Cook over medium heat until the sausage is no longer pink and starts to brown for flavor. Add the finely chopped onion and garlic and sauté with the sausage until the onions are translucent and soft, about five minutes. This step builds a savory flavor base essential for the soup.

Add Broth and Vegetables:

Pour in the vegetable broth, black beans drained and rinsed, diced tomatoes with their juices, frozen corn, and pumpkin puree. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer gently for ten to fifteen minutes. This allows the flavors to meld and the soup to thicken slightly.

Finish with Milk and Spices:

Lower the heat to low and stir in the milk along with curry powder, cumin, and granulated ginger. Simmer the soup for an additional ten minutes, stirring frequently so it heats evenly without sticking. Taste and season with cayenne pepper and salt as desired. This final step rounds out the flavor and gives the soup its creamy texture and balanced spice.

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The pumpkin puree is my favorite ingredient—so versatile and packed with warmth. It turns what could be an ordinary sausage soup into something rich and unique. One year for Halloween I made this for a small gathering, and it was the hit of the night. Everyone loved the way the spices danced with the pumpkin’s natural sweetness.

Storage Tips

Store leftovers in airtight containers in the fridge for up to five days. Reheat gently on the stove or microwave stirring occasionally to avoid scorching. This soup also freezes well in individual portions so you can pull it out for a quick meal later. Just thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you want less heat, use mild sausage or swap it for turkey sausage. You can also use chicken broth instead of vegetable broth for a meatier flavor. For a vegan version, omit sausage and add extra beans or lentils. Canned pumpkin can be replaced with fresh roasted pumpkin or butternut squash puree if you have the time.

Serving Suggestions

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Serve with warm crusty bread or garlic naan to scoop up every last bite. A dollop of sour cream or a sprinkle of fresh cilantro brightens the soup even more. Pair it with a simple green salad or roasted vegetables for a complete meal.

Frequently Asked Questions

→ Can I use mild sausage instead of hot?

Yes, opting for mild sausage will reduce the spice level while keeping the savory flavor intact.

→ Is it necessary to use canned pumpkin puree, or can fresh pumpkin be used?

Canned pumpkin puree ensures a smooth texture and consistent flavor, but steamed and pureed fresh pumpkin works well too.

→ What can I substitute for whole milk?

Coconut milk is a great alternative to whole milk, adding creaminess and a slight sweetness without dairy.

→ How long does this soup hold in the freezer?

This soup freezes well for up to 3 months if stored in an airtight container. Thaw overnight in the fridge before reheating.

→ Can I make this soup vegetarian or vegan?

For a vegetarian or vegan version, replace sausage with plant-based protein or additional beans, and use vegetable broth and coconut milk.

→ What spices give this soup its unique flavor?

The combination of curry powder, cumin, granulated ginger, and a pinch of cayenne provides warmth and depth, enhancing the natural earthiness of pumpkin.