As the weather starts to cool nothing hits the spot like a savory, warm harvest soup. This pumpkin soup recipe is one of my favorites because of its complex flavor profile that feels like a nice warm hug on a cool October day. I recommend serving this soup with a side of warm buttered French bread or homemade rolls.

Ingredients

• 6 cups Chicken Stock
• 1.5 teaspoons Salt
• 4 cups Pumpkin Puree 29 oz
• 1 teaspoon chopped fresh Parsley
• 1 cup chopped Onion
• 0.5 teaspoon chopped fresh Thyme
• 1-2 clove garlic minced
• 1 Bay Leaf
• 0.5 cup heavy cream
• 5-7 whole black pepper corns
• 1 cup chopped Celery
• 1 pound ground sausage
• Optional: Pumpkin Pie Spice

Instructions

1. Saute your onion, garlic, and celery together in butter.

2. Add the stock, pumpkin puree, salt, thyme, and peppercorns. Bring to a boil. Then reduce heat to low. Simmer 30 minutes uncovered.

3. While the soup is simmering, cook the ground sausage and set to the side.

4. Remove the bay leaf temporarily. Puree the soup in a blender to create a smooth and unified texture with all ingredients. Return the soup mix to the pot with the bay leaf and add the cooked sausage.

5. Bring back to a boil, then reduce heat to low and simmer for an additional 30 minutes uncovered.

6. Stir in heavy cream.

7. Serve and garnish with parsley.