Adventures in Healthier Eating with 2 Kids and a Picky Husband

Pumpkin and Sausage Soup With Sweet Potatoes and Spinach

4 WWPP Posted by 2 years ago 6 Comments

I think I used this metaphor before but I don’t care, I’m going to use it again — this soup is autumn in a bowl!

I was craving soup something fierce yesterday and decided to use the only protein I could quickly pull from my freezer — sausage.

Then the pumpkin idea hit me. I made a pasta dish with these flavors a few years ago and the combo of sausage and pumpkin has really stayed with me. They complement each other so well. Why not put those same flavors in a soup?

Pumpkin and Sausage Soup with Sweet Potatoes and SpinachWell, I did and it was AWESOME! The spiciness of the hot sausage permeated the simple pumpkin broth. The sweet potato added some texture and mixing in some spinach at the end just ups the health factor for me. I love finding fun was to eat greens.

Here’s what I did…

  • 1 Package of Italian sausage (I used Premio Hot)
  • 1 large sweet onion, chopped
  • A carton of chicken broth (4 cups)
  • 1 15oz can of pumpkin puree
  • 1 tsp ground sage
  • 1/2 tsp ground nutmeg
  • 1 large sweet potato, cubed
  • Chopped baby spinach to garnish

Cut the sausage into bite-sized slices. This is easier done when at least partially frozen.

Brown the sausage and onion together until the onion becomes soft and transparent.

Add the chicken broth, pumpkin, sage and nutmeg. Stir and bring to a boil.

Add the sweet potato, lower to a simmer and cover.  Cook for at least 30 minutes until the sweet potato is tender.

Pumpkin and Sausage Soup Done

When ready to serve, mix a handful of baby spinach in each bowl. The hot soup will wilt it perfectly!

Pumpkin and Sausage Soup with Sweet Potatoes and Spinach Close Up

The perfect bite was getting sausage and potato together.

Bowl of Pumpkin and Sausage Soup with Sweet Potatoes and Spinach

I could just eat a bowl of the broth! Of course, no one in the house would try it. The kids weren’t game and I didn’t feel like pushing it. It was quite spicy for them anyway.

It’s all good. I now have lunch for the week!

I ended with almost 10 cups exactly. I’ve been eating about 2 cups for a serving but I’ll give it by the cup in case you want to pair it with something like a big chunk of crusty bread. Man, how I wish I had some big, crusty bread. I don’t generally keep it in the house because I can’t be trusted.

Approx Nutritional Information per serving
Servings Amt per Serving
10 ~ 1 cup
Calories Fat Fiber WWPs
160 9g 3g old: 3 new: 4
Sugar Sat Fat Carbs Protein
5g 3g 11g 8g

See other recipes using: baby spinach, pumpkin, sausage


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Discussion

There are 6 comments so far. Join in on the conversation.

    Christine

    October 3, 2014

    Yum, yum, yum! Just reading this recipe made my mouth water! I have all of the ingredients and plan to make it this weekend! Thanks for sharing! :)

    Rachel

    October 6, 2014

    I can't wait to try this!

    Kristie

    October 12, 2014

    I made this tonight and my picky husband ate three servings of it! This soup recipe is a keeper!

    Renee

    October 23, 2014

    I'm feeding my family for $200 a month, and I've just added this recipe to my November meal plan! Thanks! http://www.totalhomemakeover.com/monday-meal-plan

    Darlene

    November 24, 2015

    Has anyone tried this with sage sausage like you would put in stuffing? I accidentally bought too much sausage for my Thanksgiving stuffing and am looking for another use for it.

      roni

      November 24, 2015

      I think that would be delicious!!