Apple cider. Maple syrup. Whatever’s coming off the grill in a stadium parking lot at 4 a.m. Fall has no shortage of big flavors, but its unofficial mascot has an awkward secret: pumpkin spice contains no pumpkin. This Creamy Pumpkin Soup with Chicken Sausage sets the record straight. A can of pumpkin puree turns it thick, velvety, and unmistakably pumpkin, fried sage leaves add crunch and an earthy edge, and our Italian Herb Chicken Sausage brings savory backbone with a gentle Calabrian chili heat. It’s all on the table in under 30 minutes. With respect to Linus, this is the Great Pumpkin we’ve all been waiting for.
SERVING MULTIPLIER:
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Ingredients
3 tablespoons olive oil
12 fresh sage leaves
1 package The Sausage Project Italian Herb Chicken Sausage, casings removed and hand-crumbled
1 small yellow onion, finely diced
4 garlic cloves, minced
2 teaspoons Italian seasoning
¼ teaspoon ground nutmeg
¼ teaspoon red pepper flakes (optional)
¾ teaspoon kosher salt
Freshly ground black pepper, to taste
2 ½ cup low-sodium chicken broth
1 15-ounce can pumpkin purée
2 cups chopped curly or Tuscan kale
½ cup heavy cream, plus more for topping
1 loaf crusty sourdough bread (for serving)
Instructions
Prep Time: 10 min | Cook Time: 20 min | Servings: 1
1
Fry the sage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is hot, add the sage leaves and let them sizzle until crisp, 20–30 seconds. Transfer with tongs to a paper towel–lined plate.
2
Brown the sausage: Add the sausage and cook, stirring occasionally, until very golden brown, 6–8 minutes. If you’d like some for garnish, transfer about ¼ of the sausage to a plate and set aside.
3
Build the base: Reduce the heat to medium. Add the onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic, Italian seasoning, nutmeg, red pepper flakes (if using), salt, and black pepper and cook for 1 minute.
4
Simmer: Pour in the broth, then stir in the pumpkin purée until well combined. Bring to a gentle boil, add the kale, and cook uncovered, stirring occasionally, until the kale is tender, about 5 minutes.
5
Finish & serve: Remove from the heat and stir in the cream. Taste and adjust the salt and pepper as needed, then ladle into wide bowls, drizzle with a little more cream, and top with the reserved sausage (if using) and crispy sage. Serve immediately with crusty sourdough bread.
