Recipe: Claire’s Pumpkin Sausage Soup

November 1, 2010


We like to name our recipes in this house. We have Alana’s Pad Thai, Bebba’s Chicken Pie, Mom’s Boeuf Bourguignon, Anna’s No-Bake Cookies, and on and on. And now we have a magnificent recipe to add to the list: Claire’s Pumpkin Sausage Soup. Ho-ley Mo-ley. This stuff is incredible. And I don’t even like pumpkin flavored things that much. Except Pumpkin Spice Lattes at Starbucks. Recipe below and on Claire’s blog.

image source unknown, anyone know?

Claire’s Pumpkin Sausage Soup

  • 1 (12 ounce) package Jimmy Dean sausage
  • 1/2 cup onion, minced
  • 1 garlic clove, minced
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. oregano
  • 1 pinch of red pepper flakes
  • 1 tsp. paprika
  • 1 -2 cup baby bella mushrooms, chopped
  • 1 (15 ounce) can pumpkin
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup water
  1. Brown sausage, drain, then add the onion, garlic, spices and mushrooms and sauté until done.
  2. Add pumpkin to this mixture and mix well.
  3. Then stir in the broth and mix well.
  4. Simmer 20-30 minutes.
  5. Stir in the heavy cream and water and simmer on low another 10-15 minutes.
  6. Salt and pepper.
  7. Yum!

Thanks, Claire! You’re my bfffff.
Copyright Whitney Curtis 2010-2013

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