Creamy Pumpkin Zuppa Toscana

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It’s time for cool weather cooking. Time to start cooking low and slow, take advantage of the new season’s produce, and savor the cooler days. In the past week, I’ve plugged in my slow-cooker, hauled out the heavy Dutch oven, and reveled in turning on the big oven (instead of the countertop one) to make a cake. I am ready to bake things in earnest and excited to start stirring things on the stove again. Let’s dig in. 

When the cold weather hits, be ready with a comforting, warming dish. Get your cozy on with a steaming bowl of Creamy Pumpkin Zuppa Toscana. Loaded with crumbled Italian sausage, chunks of tender potato, and simmered-soft chopped kale, it’s the creamy pumpkin broth that gives this soup it’s decidedly fall flavor. Quick and easy to make, this recipe makes enough that you can enjoy it for several nights, or plan to freeze some for later.  

I used a roll of Isernio’s Chicken Spicy Italian Sausage when I made this. Made in Kent, Washington, their sausage is a perfectly seasoned blend that has great Italian flavor. Made from all-natural chicken and just a few spices, it’s gluten-free, has no preservatives, and has 82% less fat than pork sausage. I like to keep several rolls on hand in my freezer for quick meals. I also like to keep a resealable bag of cooked crumbles in my freezer, ready to top pizzas, add to breakfast scrambles, or stir into soups. The rolls have become harder and harder to find, but they still carry them at QFC. 

Use any kind of chicken broth, or even chicken bouillon cubes, if you like. I used Better Than Bouillon Reduced Sodium Roasted Chicken Base, using a heaping tablespoon, along with 4 cups of water, that I just stirred directly into my soup. If you are using cubes or concentrate, you might want to skip adding the salt in the recipe and wait until you taste your finished soup. I didn’t measure, but used an entire bunch of fresh kale. After rinsing it in a salad spinner, I tore it rather than chopping it, so that it would stay in larger pieces in the soup. Because I used spicy sausage, I went easy on the red pepper flakes, and I used a generous pinch of dried thyme instead of using fresh. 

I have already opened 2 cans of pumpkin, and have literally been stirring pumpkin into everything. Here I used about 3/4 of a can of pumpkin that I had left over, which was still enough to give the soup plenty of great pumpkin flavor. This soup is velvety, but brothy, so don’t expect a thick, chowder-like consistency. I skipped the heavy cream and used a cup of evaporated milk instead, which still gave the soup creaminess but without all the fat. If I used cream, I’d have just used a generous splash.

Dust off that Dutch oven and ladle up a bowl of something good. Soup’s on!

Creamy Pumpkin Zuppa Toscana

makes 6 servings (2 cups each)

• 1 lb. bulk mild Italian sausage
• 1 cup chopped onion
• 1 cup chopped celery
• 1 Tablespoon fresh thyme leaves
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 4 cups reduced-sodium chicken broth
• 3 cups chopped red or gold potatoes
• 1 15-oz. can pumpkin
• 1 cup water
• 1 cup heavy cream
• 4 cups trimmed and chopped lacinato kale
• 1/2 cup finely shredded Parmesan cheese (2 oz.)

In a large Dutch oven (or 6-qt. pot) cook sausage over medium-high until browned, about 6 minutes. Add chopped onion and celery, thyme, minced garlic, salt (if using), crushed red pepper and black pepper. Cook and stir over medium until vegetables are just tender, about 5 minutes.

Add chicken broth, potatoes, pumpkin, water, and heavy cream, stirring to scrape up any browned bits. Bring to boiling; reduce heat. Simmer, stirring occasionally, until potatoes are almost tender, about 15 minutes. Stir in kale; cook until kale and potatoes are tender, about 15 minutes more. 

Serve topped with cheese and additional crushed red pepper, black pepper, and thyme.

-Better Homes and Gardens Pumpkin Recipes, Fall 2024