Foodie Favorite: Pumpkin Sausage Soup

Local foodie Sarah Freeborn shares a wonderful recipe.

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 12 oz package breakfast sausage
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp Italian seasoning
  • 2 cup chopped fresh mushrooms
  • 15 oz can pumpkin
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp cornstarch
  • 1/2 cup water


In a soup pan, brown the sausage. Drain grease. Add onion, garlic, Italian seasoning and mushrooms and sauté until onions are translucent and mushrooms cooked. Add the pumpkin and mix well. Stir in the broth and cream. Whisk cornstarch and water together, then stir into the soup. Let simmer for 20-30 minutes. Serve with parmesan cheese sprinkled on top and a side of sourdough bread. Enjoy!