Save I used to think pumpkin was only for pies until a blustery Tuesday in October changed everything. I had a half empty can of puree and some stray sausage in the fridge. The kitchen was cold and smelled of damp leaves from the open window. I started tossing things into the pot and the way the orange broth swirled with the green kale felt like magic. Now this soup is the first thing I crave when the frost starts appearing on the lawn.
My neighbor once stopped by while I was browning the chicken sausage and she swore I was making a five course Italian feast. We ended up sitting at the kitchen island sharing bowls straight from the pot. There is something about the way the tortellini pillows soak up the broth that makes conversation flow easier. Even my pickiest friends have asked for a second helping of this vibrant orange soup. It has become my favorite remedy for a long day.
Ingredients
- 1 tablespoon olive oil: A good quality oil helps the vegetables sweat without sticking to the pot.
- 1 medium yellow onion: This aromatic provides the foundation of flavor that builds as it softens.
- 1 medium carrot: Diced carrots add a subtle sweetness and a nice bit of texture to every spoonful.
- 2 cloves garlic: Freshly minced cloves provide a sharp contrast to the creamy textures.
- 12 ounces chicken sausage: I prefer the precooked rounds because they get those beautiful crispy edges so quickly.
- 2 cups pumpkin puree: Make sure you use the plain stuff and not the pie filling or your soup will taste like a dessert.
- 4 cups low sodium chicken broth: This is the best base because you can control the saltiness of the final dish yourself.
- 1 teaspoon dried thyme: This herb adds an earthy floral note that ties the autumn flavors together.
- Half teaspoon ground nutmeg: It sounds strange in soup but it perfectly bridges the gap between the savory meat and sweet pumpkin.
- 4 cups chopped kale: Stripping the tough stems away ensures every bite is tender and easy to eat.
- 9 ounces cheese tortellini: Using the refrigerated kind keeps them plump and prevents them from getting mushy in the hot liquid.
- Half cup heavy cream: This little splash is the secret to making the broth feel silky and luxurious.
Instructions
- Softening the base:
- Sauté your diced onion and carrot in the oil until they look translucent and smell sweet.
- Browning the sausage:
- Toss in the garlic and sausage rounds and let them sizzle until they develop a light golden crust.
- Building the broth:
- Stir in the pumpkin and broth along with your spices and let everything come to a gentle bubble.
- Adding the heart:
- Drop the tortellini and kale into the pot and watch the leaves turn a bright emerald green.
- The finishing touch:
- Pour in the cream and give it a final taste to see if it needs a pinch more salt or pepper.
Save One evening I realized I had run out of kale and panicked for a second. I swapped in some spinach at the very last minute and the results were just as comforting. It reminded me that a good recipe is really just a guide for what makes you happy in the moment. Now I never worry about having the exact ingredients because the pumpkin base is so forgiving.
Perfecting the Texture
If the soup feels a bit thick for your liking you can always splash in a little extra broth or even a bit of water. I have found that different brands of pumpkin puree vary in thickness so adjusting on the fly is a smart kitchen move. A thinner broth can feel more like a light lunch while a thick one is a hearty dinner.
Swapping Your Sausage
While chicken sausage is my favorite for its lighter flavor a spicy Italian pork sausage adds a whole different level of heat. If you go that route you might want to skip the red pepper flakes until the very end. It is amazing how one small change can make the soup feel like a brand new discovery.
Serving and Storage
To keep things fresh I always suggest serving this with a big chunk of sourdough bread for dipping into the cream. If you are planning for leftovers try cooking the tortellini separately and adding them to individual bowls. This keeps the pasta from getting too soft if the soup stays in the fridge overnight.
- Keep extra broth on hand for reheating the next day.
- Store the kale stems in a freezer bag for future vegetable stocks.
- A sprinkle of fresh parsley adds a brightness that cuts through the rich cream.
Save This soup is like a warm hug in a bowl that makes every chilly evening feel a bit brighter. I hope you find as much comfort in this colorful pot of goodness as I do.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the base up to 2 days ahead. Store tortellini separately and add when reheating to prevent them from becoming mushy.
- → What can I substitute for kale?
Spinach or Swiss chard work beautifully as alternatives. Add them in the last few minutes of simmering to maintain texture and vibrant color.
- → Is fresh pumpkin better than canned?
Canned pumpkin puree offers consistent texture and convenience. Fresh roasted pumpkin adds subtle sweetness but requires additional prep time for peeling, cubing, and pureeing.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. The tortellini will absorb liquid, so add extra broth when reheating to restore desired consistency.
- → Can I freeze this soup?
Freeze the soup base without tortellini for up to 3 months. Add freshly cooked tortellini when reheating for best texture and results.
- → How can I make this vegetarian?
Replace chicken sausage with plant-based sausage and use vegetable broth instead of chicken broth. The soup remains hearty and satisfying.