Happy What I Ate Wednesday! OK guys, I wanted to give you something a little bit different for today’s WIAW. Mostly because I’ve been posting what I’ve been eating every day, not just Wednesday. So today we’ve got another recipe.

But first, breakfast…err brunch:

eggs on sweet potato

Brunch: OK how many of you guessed it was going to be eggs with spiralized sweet potatoes? It’s just to easy. Covered the whole thing with hot sauce.

pumpkin sausage soup

Dinner: Confession. Lately I haven’t been feeling that excited about this Whole30. So I took my own advice and started looking for new recipes. Yesterday I came across this one by Jan’s Sushi Bar. After a quick look at the list of ingredients, I realized I had all of them….sort of. I was missing the pumpkin.

I almost stopped by the store to grab one (are they still selling any?) when I remembered that I had a can of pureed pumpkin in my kitchen. A few quick changes later and I have a filling, tasty soup that is so easy to make, you could do it even if you had the flu.

Pumpkin Sausage Soup


chicken broth, pumpkin, coconut cream


  • 1 can of pumpkin puree (NOT pumpkin pie filling) – 15 oz
  • 1 can of coconut milk (I used TJ coconut cream because I wanted it to be closer to heavy cream) – 14 oz
  • 1 box of chicken broth – 32 oz
  • 1 Tablespoon of Italian Seasonings
  • About 1 lb of Italian Sausage (you can buy it loose but I used sausage in the casings)

cooked sausage

In a hot pan, cook your crumbled sausage. It should take less than 10 minutes. The sausage we had in the fridge was in the casing, so I cut them in half and just pushed the meat out of the casing (which I threw away).

Heat up chicken stock

While your sausage is cooking, heat up your chicken broth in a pot. You definitely don’t need a giant pot like I used. This just happened to be the one I grabbed.

Add pumpkin

After the broth just starts to bubble (maybe about two minutes) mix in your canned pumpkin puree using a whisk. It will probably quickly disappear into the broth, changing the color of your liquid.

pumpkin sausage soup

Turn the temperature down to low. Add your sausage from the other pan and your Italian Seasonings. Cook for about 3 minutes. Then add your coconut milk/cream. Cook for two minutes. And you’re done. You want it to be hot enough but not too hot that the coconut milk completely turns to oil.

pumpkin sausage soup

One last thing I should mention. Could you roast a pumpkin to make your own puree? Yes. Could you use your own chicken broth from a whole roasted chicken? Yes. Will the soup have more layers/taste better? Maybe.

But when it comes to soups, if it’s a recipe that I can’t throw together in 20 minutes with a 102 degree fever, then well…it’s not a recipe for me.

And on that note, besides the sausage, I can keep all of the other ingredients in my kitchen for emergencies. So when that cold does hit you, you can throw this together instead of reaching for a can of Campbell’s…



For more meal ideas and recipes, check out all of the other WIAW posts shared over at Peas and Crayons.


13 thoughts on “WIAW: Pumpkin Sausage Soup Recipe”

  1. Eggs + sweet potatoes + hot sauce = amazing. All that’s missing is some avocado! Or maybe that’s just me…I can’t stop putting it on everything. That soup looks quite tasty and so simple!! Who reaaaaally has time to make their own pumpkin puree AND chicken stock in the same week. Ha.
    Jen@Twenty-Something&Starving recently posted…What I Ate Wednesday #10

    1. Ha “ain’t nobody got time for that.” Also yes you are 100% correct that my breakfast was missing avocado. Going to fix that next week with a trip to Trader Joe’s or Costco to pick some up. I never find any good ones at my local grocery store.

  2. The pumpkin sausage soup looks amazing! I’m going to pin it (and hopefully even make it 😉 ha!) I love your attitude about making everything from scratch… Sometimes there comes a point where you have to give yourself a little grace. It can be so tempting to avoid eating health food altogether because it’s jus too hard to be perfect…
    Julie@teachinggoodeaters recently posted…7 Quick Takes about Skiing, Turkeys, and Being a Better Mom

  3. This soup sounds so yummy. I make one with similar ingredients (although the pumpkin is a new twist) but it uses kale, too. I might experiment and add some in there!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge