Pumpkin Soup with Sausage (Printer-Friendly)
A comforting pumpkin soup made with sausage, black beans, and warm spices for a satisfying bowl any day.
# The Ingredients You'll Need:
→ Meat
01 -
2 links Italian hot sausage (or mild)
→ Vegetables & Aromatics
02 -
1 onion, finely chopped
03 -
2 cloves garlic, finely chopped
04 -
1 cup frozen corn
→ Canned & Packaged
05 -
1 (15-ounce) can black beans, drained
06 -
1 (15-ounce) can diced tomatoes with juices
07 -
1 (15-ounce) can pumpkin puree
→ Liquids
08 -
3 cups vegetable broth
09 -
1 cup whole milk or coconut milk
→ Spices
10 -
1 tablespoon curry powder
11 -
1 tablespoon ground cumin
12 -
1/2 teaspoon ground ginger
13 -
Pinch cayenne pepper
14 -
Pinch salt, to taste
# Step-by-Step Instructions:
01 -
Remove sausage from casing and crumble into a large pot over medium heat. Cook until no pink remains. Add chopped onion and garlic and sauté until onions are translucent, approximately 5 minutes.
02 -
Add vegetable broth, drained black beans, diced tomatoes with juices, frozen corn, and pumpkin puree to the pot. Bring to a boil, then reduce heat to medium and let simmer for 10 to 15 minutes.
03 -
Lower heat to low, stir in milk, curry powder, cumin, and ginger. Simmer for an additional 10 minutes, stirring frequently until heated through. Adjust seasoning with cayenne and salt as desired.
# Extra Tips:
01 -
For a dairy-free option, substitute coconut milk for whole milk.
02 -
This soup freezes well for up to 3 months.