Save to Pinterest The kitchen windows first fogged up from the steam of this pot on a particularly chilly Tuesday afternoon. I loved how the orange glow of the pumpkin puree felt like a warm hug against the grey sky. My neighbor popped by just as the sausage started browning and stayed for two bowls because the scent was so inviting. This soup has become my unofficial signal that autumn has truly arrived in our home.
Last October I accidentally added a bit too much nutmeg while distracted by a phone call. I panicked for a second but the extra spice actually balanced the savory sausage in a way I had not expected. Now I always lean a bit heavy on the nutmeg to recreate that accidental discovery. Watching the kale wilt into the bright orange broth is my favorite visual part of the process. It is a dish that rewards you for being a little bit messy and a lot bit hungry.
Ingredients
- 1 tablespoon olive oil: Use a high quality oil because it carries the aromatics of the onion and garlic across the whole pot.
- 1 medium yellow onion: Dicing this small ensures it melts into the background providing sweetness without chunky texture.
- 2 cloves garlic: Freshly minced cloves provide a sharp bite that cuts through the richness of the heavy cream.
- 2 cups pumpkin puree: Ensure you are using plain puree and not the pre spiced pie filling for the best savory result.
- 4 cups low sodium chicken broth: A low sodium version lets you control the final saltiness once the sausage and cheese join the party.
- 4 cups chopped kale: Removing the tough center stems makes for a much more pleasant eating experience in every spoonful.
- 1 medium carrot: This adds a subtle crunch and a boost of natural sweetness that complements the pumpkin.
- 12 oz chicken sausage: I prefer the precooked links with apple or maple notes to lean into those harvest flavors.
- 9 oz cheese tortellini: Refrigerated pasta cooks much faster and stays more tender than the dried shelf stable bags.
- 0.5 cup heavy cream: This final swirl transforms a simple broth into a velvety masterpiece that sticks to your ribs.
- 1 teaspoon dried thyme: This herb brings an earthy woodsy note that makes the whole kitchen smell like a forest floor.
- 0.5 teaspoon ground nutmeg: This is the secret weapon that bridges the gap between the savory sausage and the sweet pumpkin.
- Salt and freshly ground black pepper: Seasoning in layers is the key to making the flavors of the produce truly pop.
- Pinch of red pepper flakes: Adding just a tiny bit of heat provides a back note that balances the cream.
Instructions
- Soften the aromatics:
- Sauté your diced onion and carrot in the oil until they look translucent and smell like a cozy afternoon.
- Brown the sausage:
- Toss in the garlic and sausage rounds letting them get a little bit of a golden crust for extra depth.
- Build the base:
- Stir in the pumpkin and broth along with your spices watching the liquid turn a beautiful vibrant orange.
- Simmer the pasta:
- Add the tortellini and kale to the bubbling pot letting them dance together until the pasta is perfectly tender.
- The creamy finish:
- Lower the heat to a gentle hum before stirring in the cream to prevent any curdling.
- Garnish and serve:
- Ladle the thick soup into your favorite heavy bowls and top with a generous dusting of cheese.
Save to Pinterest There was a night when we ate this on the floor by the fireplace because the dining table was covered in a half finished puzzle. We did not even use spoons for the last bit as we just dipped crusty bread directly into the bowls. It felt like the simplest kind of luxury.
A Touch of Green
I have found that even people who claim to dislike kale end up loving it in this specific broth. The heat of the soup softens the leaves until they are tender enough to almost melt into the tortellini.
The Sausage Swap
If you want a bit more heat using a spicy Italian pork sausage instead of chicken creates a wonderful contrast with the sweet pumpkin. The rendered fat from the pork adds a different layer of richness that pairs beautifully with a glass of dry white wine.
Making It Your Own
Cooking is rarely about following a rigid map and more about listening to what the pot tells you. I often look at what is lingering in my crisper drawer before I start this recipe. Here are a few ways to pivot if you are missing a specific ingredient:
- Swap the pumpkin for butternut squash puree for a slightly nuttier and sweeter profile.
- Use baby spinach at the very end if kale feels too hearty for your mood.
- Stir in a spoonful of pesto just before serving to add a bright herbaceous pop.
Save to Pinterest This soup is the culinary equivalent of your favorite oversized sweater. I hope it brings as much warmth to your table as it does to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. The tortellini may absorb some liquid, so add a splash of broth when reheating to reach desired consistency.
- → Can I use fresh pumpkin instead of canned?
Absolutely. Roast or steam a small sugar pumpkin until tender, then puree until smooth. You'll need approximately 2 cups of fresh pumpkin puree to replace the canned version.
- → Is this soup freezer-friendly?
This soup freezes well for up to 3 months. For best results, freeze before adding the heavy cream. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.
- → What can I substitute for kale?
Spinach or Swiss chard work beautifully as alternatives. Add spinach during the last 2-3 minutes of cooking to prevent wilting, while chard can be added along with the tortellini as it holds up well to simmering.
- → Can I make this vegetarian?
Yes. Replace chicken sausage with plant-based sausage or white beans, and use vegetable broth instead of chicken broth. The result remains hearty and satisfying while being completely meat-free.
- → How do I prevent the tortellini from becoming mushy?
Simmer tortellini just until tender, about 8-10 minutes. Avoid boiling vigorously, and test for doneness early. Fresh tortellini cooks faster than dried, so adjust timing accordingly.