Phoebe’s Pumpkin and Sausage Soup

Laura told me that she and Byron had really enjoyed Phoebe’s Pumpkin and Sausage Soup. I tried to learn a bit about the origin of the recipe, but I wasn’t able to find much. There is a similar recipe on the Food and Wine website. It’s called Creamy Pumpkin Soup with Thyme and was written by Phoebe Lapine. Perhaps Phoebe’s Pumpkin and Sausage Soup was adapted from Phoebe Lapine’s recipe.

In any case, this soup was really tasty! I’m not one who goes nuts over all of the pumpkin-flavored products that come out this time of year. I’ve never had a Pumpkin Latte. But the pumpkin in this soup really works! It doesn’t taste like pumpkin, but I think the pumpkin adds some richness that makes the broth luscious.

I’m already planning on making Phoebe’s Pumpkin and Sausage Soup again soon! It’s very easy, totally satisfying, and the leftovers taste great. It’s a perfect fall soup!

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It may not win any beauty contests, but this soup was delicious!

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Phoebe’s Pumpkin and Sausage Soup

(I’m unsure of the soup’s origin, but it may have been adapted from Phoebe Lapine’s Creamy Pumpkin Soup with Thyme on the Food and Wine website.)

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5 – 6 servings

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1 pound spicy Italian pork sausage

½ cup chopped onion, about 2¾ ounces

¼ pound fresh mushrooms, sliced

1 clove garlic, minced

15-ounce can of pumpkin

4 cups chicken broth

1 tablespoon Italian seasoning

½ cup heavy cream (can substitute non-dairy milk, like coconut milk)

½ cup water

Salt and pepper, to taste

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1. Crumble the sausage into a large pot. Add the onion, mushrooms, and garlic. Cook, stirring often, until the sausage is browned and cooked through. Drain excess fat.
2. Add the pumpkin and the broth and stir until the pumpkin is evenly distributed throughout the broth. Stir in the Italian seasoning.
3. Cover and simmer for 20-30 minutes.
4. Add the cream and the water. Cover and simmer for another 10-15 minutes.
5. Season to taste with salt and pepper.