Pumpkin Sausage Soup

You’re thinking “What?” But what the hell, right, if Starbucks can make a pumpkin something, so can you. And besides, this is sure to make your date remember you over all the other losers she’s been dating. And, this is actually a pretty good tasting soup and if you substitute the sugar for an equivalent sweetener, you have a Keto friendly soup.


  • 1 lb Italian Sausage
  • 32 oz. Chicken stock
  • 15 oz. Pumpkin – canned is best
  • 16 oz. Cheddar cheese – shredded.
  • 4 oz. Heavy Cream
  • 3 oz Water
  • 2 cups Mushrooms – sliced
  • 0.33 cup Corn Starch
  • 1 Onion – diced
  • 4 Garlic cloves – minced
  • 1 TBL Sugar – or equivalent sweetener
  • 2 tsp Italian seasoning
  • 1 tsp Tuermeric
  • 0.5 tsp Ginger powder
  • 0.5 tsp Cinnamon
  • Salt and pepper to taste – optional
  • Croutons -optional


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Heat Dutch Oven pot on Med-high and cook sausage with mushrooms and onion.
  3. Drain excess liquid and add garlic. Cook 1 min.
  4. Add stock, pumpkin, sugar, and seasoning and bring to a boil.
  5. Reduce heat and simmer 10 mins.
  6. Stir in cream.
  7. In separate bowl, whip corn starch with water until smooth.
  8. Stir into soup and bring to a boil, then reduce to simmer. This should thicken the soup.
  9. Add cheese and stir until melted.
  10. Serve with optional croutons.