Cheesy Pumpkin & Sausage Soup recipe full of cheese, pumpkin, and sausage and great for this time of year! I have so many recipe in my “pipeline” but just can’t seem to get them entered into my site fast enough! I wonder at what age I can teach my kids to type and blog??? I have a great healthy entree coming up, an incredible new -tini, and of course some holiday cookies! In the meantime, remember my Creamy Pumpkin Sage Sausage Pasta with Jimmy Dean sausage from a few weeks ago? Here is a twist to that same recipe. If you make the recipe, make extra sauce and turn it into this Cheesy Pumpkin & Sausage Soup! Make a big batch and get 2+ meals in one! Freeze this soup for later or eat it right away. But before I go more into this Cheesy Pumpkin & Sausage Soup, don’t forget to enter my Fall Giveaway if you haven’t already. Deadline is this WEDNESDAY, November 30th. You could win 1 of 5 gift cards for Williams-Sonoma/Pottery Barn! Just in time for the holidays!
No recipe required for this soup. Just use the recipe for my Creamy Pumpkin Sage Sausage Pasta (minus the pasta) and add a little chicken broth to the sauce to thin it out as desired. Top the soup with some shredded cheese, chives, and/or homemade croutons. If you’ve never made homemade croutons you must give them a try!!! You will never go back to other croutons! Here’s how to make them…
Preheat your oven to 350 degrees F. Cut up some good quality bread and toss the bread with a little olive oil (or melted butter or you could spray them with nonstick spray) on a large baking sheet. Sprinkle your favorite dried seasonings over the top (such as garlic powder, onion powder, salt, pepper, etc.). Bake for about 5-7 minutes or until they are golden brown underneath. Flip the croutons over and bake another 5-7 minutes or until they are crispy and golden brown. You may have to adjust the cooking time depending on how large you chop the bread. They are so yummy and go so well with this soup!! Find yourself a fun soup bowl, and you’re all set! Hope you enjoy!
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