This Soup in a Pumpkin is a Fall favorite at our house! October is finally here which means we will be cooking and eating all things pumpkin! (Make sure to also check out our Dinner in a Pumpkin and Pumpkin Juice recipes — more of my fall favorites!) I love making this easy pumpkin soup recipe because the pumpkin makes such a festive serving dish. A lot of pumpkin soups are made with pumpkin purée or canned pumpkin but this soup uses an actual pumpkin for its delicious pumpkin flavor. It is so fun to scoop the soup right out of the pumpkin — be sure to scrape the sides with a spoon so you can get nice, bite-sized chunks of pumpkin in your soup.
Flavors of Fall
I found the most perfectly round pumpkin at the grocery store the other night and I knew I HAD to make this recipe (you can also try our Spicy Roasted Pumpkin Seeds). When you take it out of the oven, be careful — it is VERY heavy. Also, don’t try and lift the pumpkin because it gets very soft when it bakes and it can tear easily.Soup in a Pumpkin reminds me of Our Version of Olive Garden’s Zuppa Toscana, but the pumpkin and thyme make it taste more like fall. Both soups have sausage and kale which add a really rich flavor. If you aren’t a big kale fan, you can substitute broccoli or spinach. You can store leftovers of this soup in an airtight container in the fridge.
Ingredients for this Pumpkin Soup Recipe
Blend these ingredients together to create a smooth and creamy soup. Grab a pot and let’s get started making the best fall soup!
Pumpkin – Cut and hollow out a pumpkin for soup to be cooked in. Butter – Melt the unsalted butter in a saucepan. Onion – I used a white onion. It is slightly milder in flavor. Italian bread crumbs – A dry ingredient that will add flavor and thickness with the flour. Flour – Helps create a thickness and stability in the soup. Celery seed – Is a spice that adds celery flavoring without the actual celery. Italian sausage – Cook and brown sausage according to package and drain any excess grease. Any pork sausage will work but we like the zing to the Italian sausage. Cheese – Grate Swiss and cheddar cheese ahead of time. Chicken stock – Stock or chicken broth will work. Thyme and parsley – Dried is best! Kale – Fresh kale that has a strong and earthy taste. It will be soft in the soup and cooked. Kosher Salt and pepper to taste. Heavy cream – Creamy and smooth soup.
Substitutions and Variations
Use an immersion blender to speed up the process of blending the soup together. Create this soup diary-free or lighter with a few substitutions and changes to the soup. Make this your way!
Vegetable broth is a great substitute with the same flavor like the chicken stock. For a lighter soup, but still creamy pumpkin soup, try coconut milk, almond milk, or half and half. Add fall seasonings like ginger, cinnamon, garlic cloves. Warm up the soup with some heat from cumin or cayenne pepper. Use the pepitas to roast pumpkin seeds for salads or snacking on. For some added flavor add some Italian seasoning, coriander, or parmesan cheese. For added spice add some red pepper flakes, cayenne pepper, or Sriracha sauce. Add more veggies like mushrooms or carrots for added nutrients. Garnish with some parsley or fresh basil or thyme.
Serving and Storing Pumpkin Sausage Soup
For a fun serving idea, hollow out some small pumpkins- like pie pumpkins to use as bowls. Make this soup ahead of time and reheat when ready to enjoy! Store this soup in an air tight container in the refrigerator for 3 to 5 days long. When ready to reheat, warm on medium-low heat to avoid separating the soup.
More Fall Soup Recipes
When the leaves start to change and the temperatures drop, nothing tastes better than a hot bowl of soup. Try these delicious soup recipes on a crisp fall day.
How to Make Soup in a Pumpkin
SaveSave
Butternut Squash Soup
Vegetable Beef Soup
Loaded Baked Potato Soup
Lasagna Soup
We want to hear from you! Please leave a review. Rate and Review SaveSave SaveSave
