This is the coziest fall soup I make on repeat once the weather cools down. It’s creamy, savory, a little spicy, and packed with hearty goodness. The sausage gives it bold flavor, the pumpkin makes it silky, and the kale brings just the right bite. It’s a one-pot wonder and super easy to whip up.
What You’ll Need
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
- ½ cup heavy cream
- 1 bunch kale, stems removed and leaves chopped
- Optional: extra cream and red pepper flakes for garnish
Why I Love This Recipe
I make this soup every fall when the leaves start to change. It’s one of those throw-it-all-in-the-pot meals that feels fancy but is so easy. It’s perfect for a chilly night and tastes even better the next day.
- The pumpkin adds creaminess without needing a roux
- Sausage gives it bold, hearty flavor
- Kale balances it all out and holds up well in soup
- One pot = less mess
- Freezes beautifully
Servings & Time
Servings: 4
Cook Time: 35 minutes
Macros (Per Serving – Approximate)
Calories: 410
Protein: 18g
Carbs: 14g
Fat: 32g
Fiber: 3g
Sugar: 4g
Why This Recipe Works (Quick Science)
Pumpkin purée acts like a natural thickener—it’s full of fiber and starch, which gives the soup a silky body. The fat from the sausage renders out and seasons everything in the pot, while the cream adds richness without curdling because it’s added last, after the soup is off the boil. Kale is hearty, so it doesn’t wilt to mush, making it a perfect leafy green for hot soups.
Common Mistakes
- Using pumpkin pie filling: That has sugar and spices—make sure it’s pure pumpkin.
- Overcooking the kale: Toss it in near the end to keep it from going limp.
- Adding cream too early: Wait until the soup cools a bit before stirring in the cream, so it stays smooth.
- Skipping the sausage browning: That deep flavor is key. Let it get golden!
What to Serve With
- Crusty sourdough bread or garlic toast
- A simple green salad with balsamic dressing
- Grilled cheese sandwich
- Roasted Brussels sprouts on the side
FAQ
Can I use ground turkey instead of sausage?
Yes, just season it well and add a pinch more salt.
Can I freeze this soup?
Yep! Leave out the cream if freezing. Add it in when you reheat.
What type of kale is best?
Lacinato (also called dinosaur kale) or curly kale both work great—just remove the stems.
Can I make it dairy-free?
You can skip the cream or use full-fat coconut milk for a creamy finish.
Make Ahead Tips
- Chop the onions, garlic, and kale the night before
- Brown the sausage ahead and store it in the fridge for up to 2 days
- Soup can be made 2 days in advance and reheated—flavors deepen overnight
Recipe + Instructions
Step 1: Brown the Sausage
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound Italian sausage (casing removed) and cook until browned and crumbled, about 6–8 minutes.
Step 2: Sauté Onion and Garlic
Add 1 small diced yellow onion and 3 minced garlic cloves to the pot with the sausage. Cook for 3–4 minutes until soft and fragrant.
Step 3: Season
Stir in 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes (optional). Mix everything well.
Step 4: Add Pumpkin and Broth
Pour in 1 (15-ounce) can pumpkin purée and 3 cups chicken broth. Stir to combine. Bring to a gentle simmer for 10 minutes.
Step 5: Add Kale
Stir in 1 bunch of chopped kale (stems removed). Let cook for 5–7 minutes until kale is tender but still vibrant.
Step 6: Add Cream
Remove the pot from heat and stir in ½ cup heavy cream. Let it sit 2–3 minutes to blend in.
Step 7: Serve
Ladle into bowls and garnish with extra cream or red pepper flakes if you like. Serve warm.
Leftovers & Storage
- Store in the fridge up to 4 days
- Reheat gently on the stove
- Freeze without the cream for up to 2 months—add cream when reheating
- Great for meal prep or lunch the next day
Let’s Wrap It Up
You’re going to love how comforting and flavorful this soup is—especially when the temps drop. Try it out and let me know how it goes in the comments. I’d love to hear if you made any fun twists or have questions!
