Warm up this season with a cozy bowl of pumpkin and sage soup made with flavorful Bianco & Sons Italian sausage. This hearty and creamy recipe is the perfect fall comfort food — ideal for weeknight dinners, festive holiday gatherings, or a soul-warming side dish. Pair it with crusty bread for the ultimate cold-weather meal.
Serves 4–6 | Prep: 10 minutes | Cook: 35 minutes
Ingredients
- 4 Bianco & Sons Italian sausages (Sweet or Hot)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) pure pumpkin purée
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter)
- 2 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tsp smoked paprika (optional)
- ½ tsp ground nutmeg
- Salt & black pepper, to taste
- Crusty bread, for serving
Optional Garnish:
- Crispy sage leaves
- Extra sausage crumbles
Directions
1. Cook the Sausage
Heat 1 tbsp olive oil in a large pot over medium heat. Cook sausage until browned, breaking it into crumbles, 6–8 minutes. Remove and set aside.
2. Sauté the Base
Add remaining olive oil to the pot. Sauté onion, carrots, and celery for 5–6 minutes until softened. Stir in garlic and sage; cook for 1 more minute.
3. Build the Soup
Stir in pumpkin purée, smoked paprika, nutmeg, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend for Creaminess
Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).
5. Finish It Off
Stir in heavy cream and the cooked sausage. Simmer for 5 more minutes. Taste and adjust seasoning.
6. Serve
Ladle into bowls, garnish with crispy sage or sausage crumbles, and serve with warm crusty bread.
Why You’ll Love This Recipe
- A creamy pumpkin soup with a savory kick from Bianco Italian sausage
- Perfect for fall dinners, Thanksgiving, or holiday entertaining
- Ready in under 45 minutes with simple, wholesome ingredients