I’m in a soupy mood this week.  Totally a thing.  So you’re going to get two soup recipes.  Today’s recipe comes with a little story. 

If you have been following my blog for any amount of time, you will know back when I lived in Sycamore I had a canned pumpkin buying problem.  You see, Aldi sold canned pumpkin for $.89 (still does actually) and that is an AMAZING price for canned pumpkin.  Even during pumpkin season.  So every time I went to Aldi (weekly) I would buy an entire case of pumpkin.  Yes, an entire case.

That’s 12 cans.

Every week.

For about 2 months straight. 

I had a lot of

pumpkin

.  And I continued to have a lot of pumpkin for a long time.  My cases of pumpkin moved apartments at least 3 times, if not more.  They made the trip to Chicago.  They even made the move to our current apartment.

Yes, I still have pumpkin left.

Fortunately, I am down to my last case and I think I have my pumpkin purchasing problem under control.  Because good Lord, that was a heck of a lot of pumpkin to get through. 

I made this soup on a random Sunday night as a way to get rid of a can of pumpkin and it surprisingly turned out way delicious.  Husband even said it was really good which is like the highest of compliments from him.  If you have a plethora of pumpkin or are just a regular person who can buy one can at a time, give this simple and delicious soup a try!

If you have a plethora of pumpkin or are just a regular person who can buy one can at a time, give this simple and delicious soup a try!

Pumpkin Sausage Soup 

• 1 can of pumpkin puree OR 14 oz of homemade pumpkin puree
• 1 can (14 oz) diced tomatoes
• 1/2 cup onion
• 3 cloves garlic, minced
• 1/2 cup cashew butter
• 2 cups chicken or vegetable broth
• 2 sausage links (I used chicken sausage), sliced into rounds
• 2 tsp Italian seasoning
• 1 tsp sage
• 1/2-1 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp pepper

1. Heat a little olive oil over medium-high heat in a Dutch oven or soup pot.  Saute the onions and garlic for about 5 minutes.  Add 1 tsp Italian seasoning and stir.  Cook for another minute.
2. Add the pumpkin, tomatoes, and cashew butter.  Stir to combine and then add the broth.  Stir again.  If you want a thinner soup, you can add another cup of broth.
3. Add the remaining seasonings and stir again.  Bring to a low boil then lower to a simmer.  Cook with the lid on for 10 minutes.
4. If your sausage isn’t cooked (I bought mine cooked), do that now while the soup simmers.  Remove the lid and either using an immersion blender or working in batches with a regular blender, puree the soup until smooth and return to the pot.
5. Stir in the sausage and cook for another five minutes or until the sausage is warmed.  Taste and adjust the seasonings as needed, then enjoy!