Save The first chilly night of October always sends me straight for my soup pot. I had CSA pumpkins piling up and sausage from the farmers market, so this recipe practically wrote itself one Sunday afternoon. My husband took one sip and asked why I didnt make this every week, and honestly, I didnt have a good answer.
Last Thanksgiving, my sister claimed she hated pumpkin soup until I set this bowl in front of her. She went back for seconds and texted me the recipe the next morning. Now it shows up at every family gathering from October straight through New Years.
Ingredients
- Olive oil: Creates the foundation for sautéing your aromatics and adds a subtle fruitiness
- Yellow onion: Provides the essential savory base that bridges all the flavors together
- Garlic: Use fresh cloves, not jarred, for the best aromatic punch
- Pumpkin puree: Canned works perfectly, but homemade roasted pumpkin adds extra depth
- Chicken broth: Low sodium lets you control the seasoning completely
- Kale: Stems removed, the leaves hold up beautifully without getting mushy
- Carrot: Adds natural sweetness and a pop of color against the orange base
- Chicken sausage: Precooked slices brown quickly and infuse the broth with flavor
- Cheese tortellini: Fresh pasta cooks directly in the soup and thickens the broth naturally
- Heavy cream: Makes it luxurious without overwhelming the other ingredients
- Dried thyme: Earthy and warm, it pairs perfectly with both pumpkin and sausage
- Ground nutmeg: Just a pinch enhances the pumpkins natural sweetness
- Salt and black pepper: Taste at the end, since both broth and sausage bring salinity
- Red pepper flakes: Optional, but a tiny pinch wakes up all the flavors
- Parmesan and parsley: The finishing touches that make it feel restaurant worthy
Instructions
- Build your flavor foundation:
- Heat the olive oil in your soup pot over medium heat, then add the diced onion and carrot. Let them soften for about 5 minutes until theyre fragrant and translucent.
- Add the savory elements:
- Stir in the minced garlic and sliced chicken sausage. Cook until the sausage develops a golden brown edge and the garlic becomes aromatic.
- Create the soup base:
- Pour in the pumpkin puree and chicken broth, then add thyme, nutmeg, and your initial seasoning. Bring everything to a gentle simmer, stirring to incorporate the pumpkin smoothly.
- Add the heart:
- Drop in the kale and tortellini, letting the soup simmer uncovered. The pasta will cook directly in the broth, naturally thickening it as it releases starch.
- Finish with cream:
- Lower the heat and stir in the heavy cream. Taste carefully and adjust with more salt, pepper, or red pepper flakes until the flavors pop.
- Serve it up:
- Ladle the hot soup into bowls and finish with grated Parmesan and fresh parsley. Crusty bread on the side is practically mandatory.
Save My neighbor came over sniffing the air when I had this simmering last week. I sent her home with a container, and she texted me that night saying her kids licked their bowls clean. Thats the kind of dinner that feels like a win.
Making It Your Own
Sometimes I swap in turkey sausage or even plant based sausage, and the soup still delivers that comforting richness. Butternut squash puree works beautifully too, especially in late winter when pumpkin feels less seasonally appropriate.
The Make-Ahead Secret
This soup actually tastes better the next day, once all the flavors have had time to become friends. I make a batch on Sunday and eat it for lunch all week, though somehow it never lasts until Friday.
Perfect Pairings
A crisp white wine cuts through the creaminess, while a slice of garlic bread turns this into a complete meal. For a lighter touch, a simple green salad with acidic vinaigrette balances everything perfectly.
- Grill extra sausage slices for floating on top
- Keep red pepper flakes on the table for the heat seekers
- Freeze portions before adding cream if you want to meal prep
Save This is the soup that makes autumn feel complete, in a bowl.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the soup base up to 2 days in advance. Store the soup without tortellini, then add fresh tortellini when reheating to prevent them from becoming mushy.
- → What can I substitute for chicken sausage?
Turkey sausage, Italian sausage, or plant-based sausage work well. You can also use diced chicken breast or pancetta for different protein options.
- → Is butternut squash a good alternative to pumpkin?
Absolutely. Butternut squash puree provides similar sweetness and texture. Roast fresh squash and blend, or use canned puree just like pumpkin.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. The tortellini may absorb liquid, so add extra broth when reheating. Freezing is not recommended as the texture may change.
- → Can I make this lighter?
Replace heavy cream with half-and-half or whole milk. Use turkey or plant-based sausage to reduce fat content. Increase kale for more volume without extra calories.
- → What wine pairs well with this soup?
A crisp Pinot Grigio, Sauvignon Blanc, or dry Riesling complements the creamy texture and balances the richness. Light-bodied red wines like Pinot Noir also work nicely.