Name: Hearty Chicken Sausage Soup in Roasted Pumpkin Bowls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 lb ground chicken; 2 tbsp fresh or dried sage; 1 tbsp fresh or dried parsley; 1 tbsp brown sugar; 2 tsp kosher salt; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp ground black pepper; 2 tbsp water; 4 pie pumpkins (about 8 inches); 4 tbsp salted butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 medium gold potatoes, diced; 1 medium butternut squash, peeled, seeds removed, and cubed; 2 tsp kosher salt; 1 tsp ground black pepper; 2 tsp dried sage; 1/2 tsp nutmeg; 2 tbsp brown sugar; 1 quart chicken or vegetable broth; 1 cup heavy cream; 1 cup sharp white cheddar cheese, shredded, plus more for serving

Description

A light yet hearty fall soup served in roasted pumpkin bowls, made with flavorful chicken sausage, creamy butternut squash, and potatoes.

Ingredients

1 lb ground chicken
2 tbsp fresh or dried sage
1 tbsp fresh or dried parsley
1 tbsp brown sugar
2 tsp kosher salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
2 tbsp water
4 pie pumpkins (about 8 inches)
4 tbsp salted butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium gold potatoes, diced
1 medium butternut squash, peeled, seeds removed, and cubed
2 tsp kosher salt
1 tsp ground black pepper
2 tsp dried sage
1/2 tsp nutmeg
2 tbsp brown sugar
1 quart chicken or vegetable broth
1 cup heavy cream
1 cup sharp white cheddar cheese, shredded, plus more for serving

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Instructions

Prepare the Chicken Sausage: In a medium bowl, combine sage, parsley, brown sugar, salt, thyme, oregano, paprika, garlic powder, onion powder, pepper, and water. Add ground chicken and mix well. Cover and refrigerate until ready to use.
Roast the Pumpkins: Preheat the oven to 400°F. Slice the tops off the pumpkins and remove seeds. Place pumpkins flesh side down on baking sheets and roast for 25-30 minutes until softened (longer if making pumpkin puree).
Make the Soup: In a large stockpot, melt butter over medium-high heat. Add diced onions and cook for 5 minutes, then add garlic and cook for 1 more minute. Stir in the diced potatoes and butternut squash. Season with salt, pepper, sage, nutmeg, and brown sugar, then toss to coat.
Cook the Soup: Add broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until vegetables are fork-tender.
Cook the Chicken Sausage: While the soup simmers, cook the chicken sausage in a separate pan over medium-high heat until fully browned. Drain any excess fat.
Blend the Soup: Remove the soup from heat. Transfer soup in batches to a food processor or blender and puree until smooth. Return to the pot, add heavy cream, cooked sausage, and simmer for 5 minutes. Stir in cheese until melted.
Assemble the Soup Bowls: Pour the soup into the roasted pumpkin bowls. Top with additional shredded cheese and serve hot.

Notes

Make the soup in advance and store in an airtight container in the fridge for up to 3 days. Swap chicken sausage for a vegetarian option or add a spicy kick with turkey or vegan sausage. For extra flavor, drizzle a little bit of olive oil over the soup before serving.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop
Cuisine: American