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4.50
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Pumpkin Sausage Soup
The combination of sausage and fall vegetables is delightful and makes this soup very comforting and perfect for cooler weather.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
195
kcal
Author:
Lyuba Brooke
Ingredients
2
tbps
vegetable oil
for cooking
½
lb.
ground Italian sausage
2
medium carrots
1
small yellow onion
2
lbs.
pie pumpkin
3
cups
vegetable broth
4-5
fresh sage leaves
minced
½
tsp.
mustard seed
½
tsp.
red pepper flakes
adjust heat to your preference
salt
Instructions
Heat up oil in a pot over medium heat, and add ground sausage. Sauté until browned.
Peel and dice carrots and onion. Peel, seed, and dice pumpkin.
Add vegetables to the pot with sausage and sauté for about 5 minutes.
Add vegetable broth, minced sage, mustard seed, red pepper flakes, and salt. Stir well.
Cook covered, but leave a small crack for steam to escape, until all vegetables are tender. It will take 15–20 minutes.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
16
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
29
mg
|
Sodium:
769
mg
|
Potassium:
713
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
16641
IU
|
Vitamin C:
17
mg
|
Calcium:
52
mg
|
Iron:
2
mg