Pin It I used to think pumpkin was strictly for pies until a cold October Tuesday when I found a half used can in the fridge. On a whim I threw it into a pot with some broth and leftover sausage hoping for the best. The way the kitchen filled with a savory nutmeg scented steam changed my whole outlook on autumn cooking. It was not just a meal it was the moment I realized soup could feel like a warm hug.
Last year I made this during a particularly loud thunderstorm that knocked out our power for a few hours. We huddled around the stove stirring the kale into the bubbling broth by candlelight. The contrast of the stormy wind outside and the creamy tortellini inside made the house feel like a safe haven. Since then I always crave this specific flavor whenever the clouds turn grey.
Ingredients
- Olive Oil: This helps soften the base vegetables without letting them burn.
- Yellow Onion: I like to dice these small so they melt right into the broth.
- Garlic: Freshly minced garlic provides a sharp kick that balances the sweet pumpkin.
- Pumpkin Puree: Make sure to get plain puree and not the pre spiced pie filling.
- Chicken Broth: A low sodium version lets you control the saltiness of the final bowl.
- Kale: This adds a lovely texture and stays vibrant even after simmering.
- Carrot: The tiny orange cubes add a subtle sweetness and extra nutrition.
- Chicken Sausage: Look for a savory variety like apple or herb to compliment the squash.
- Cheese Tortellini: Refrigerated pasta cooks faster and has a better bite than dried versions.
- Heavy Cream: Just a splash at the end transforms the texture into silk.
- Dried Thyme: This herb brings an earthy depth that grounds the brighter flavors.
- Ground Nutmeg: A tiny pinch is the secret to making the pumpkin taste sophisticated.
- Salt and Freshly Ground Black Pepper: Use these generously to wake up the savory notes of the sausage.
- Red Pepper Flakes: These are optional but add a welcome hum of heat.
Instructions
- Sauté the Base:
- Heat the oil and cook your onions and carrots until they are soft and fragrant. This step builds the foundation of flavor for the whole pot.
- Brown the Sausage:
- Toss in the garlic and sausage rounds letting them get a little golden on the edges. The browning adds a deep savory note that balances the creaminess.
- Build the Broth:
- Stir in the pumpkin broth and spices while scraping up any tasty bits from the bottom. Let the mixture reach a gentle simmer to meld the flavors together.
- Simmer the Pasta:
- Add the tortellini and kale letting them cook until the pasta is tender and the greens are wilted. Keep an eye on the clock to ensure the pasta stays perfectly al dente.
- Finish with Cream:
- Turn down the heat and swirl in the heavy cream until the soup is perfectly uniform. Taste your creation now to see if it needs an extra pinch of salt.
- Garnish and Serve:
- Scoop the hot soup into bowls and top with plenty of fresh Parmesan. A sprinkle of parsley adds a final pop of color before you dive in.
Pin It I once brought a thermos of this soup to a chilly outdoor bonfire with friends. Everyone was shivering until the first few sips hit and suddenly the conversation got much livelier. It is funny how a simple bowl of pasta and broth can turn a freezing night into a cozy memory.
Selecting the Sausage
I have tried this with spicy Italian sausage but I found that a mild chicken apple variety really lets the pumpkin shine. The slight sweetness of the apple plays off the nutmeg beautifully without overpowering the delicate tortellini.
Softening the Greens
If you find kale a bit too tough try massaging the leaves with a tiny bit of salt before tossing them in. This breaks down the fibers and ensures every bite is tender rather than chewy.
Storing Your Leftovers
This soup stores surprisingly well though you might need to splash in some water when reheating. The flavors actually deepen overnight as the spices meld with the pumpkin.
- Keep extra broth on hand for the next day.
- Store the Parmesan separately so it does not get gummy.
- Reheat slowly on the stove rather than in the microwave.
Pin It This bowl is exactly what your autumn evenings have been missing. I hope it brings as much comfort to your table as it does to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store in the refrigerator. The tortellini may absorb some liquid, so add extra broth when reheating to reach desired consistency.
- → What type of pumpkin works best?
Canned pumpkin puree provides consistent results and convenience. Fresh pumpkin can be used—roast and puree butternut squash or sugar pie pumpkin for the smoothest texture.
- → Can I freeze this soup?
Freeze without the tortellini and cream for best results. Add fresh tortellini and cream when reheating to prevent mushy pasta and separated dairy.
- → How do I make this lighter?
Substitute half-and-half or whole milk for heavy cream. Use turkey sausage or plant-based sausage. Increase kale for added volume without many calories.
- → What can I serve with this soup?
Crusty bread or garlic knots are perfect for dipping. A simple green salad with vinaigrette balances the richness. Crisp white wine like Pinot Grigio complements the creamy flavors.