Start with fresh pie pumpkins and turn them into a creamy soup with sausage using this 5-step recipe!
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
394 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil. Poke holes in each pumpkin with a sturdy tool. Boil one at a time until tender, about 45 minutes each. Boil carrots, onion, and celery with the third pumpkin. Drain and let cool until easily handled, about 20 minutes.
Step 2
Meanwhile, heat another pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 3
Cut pumpkins open and scrape out seeds and pulp. Scoop pumpkin flesh into a large bowl. Add boiled carrots, onion, and celery.
Step 4
Add pumpkin mixture to a food processor or blender in batches, blending until smooth.
Step 5
Pour puree into the pot with the sausage. Pour in milk and sour cream; mix until creamy. Cook over low heat until heated through, about 10 minutes.
Ingredients
2 cups milk
salt and ground black pepper to taste
1 small onion, peeled
½ (16 ounce) container sour cream
1 rib celery
3 small pie pumpkins
3 carrots, peeled, or more to taste
1 pound bulk regular pork sausage (such as Jimmy Dean®)
