Pumpkin Soup with Sausage and Black Beans

Make a double batch of this easy, hearty, gluten free Pumpkin Soup with Sausage and Black Beans – leftovers freeze perfectly for the future!

Figuring out what to call this recipe is, by far, the hardest part about making it. (Which is to say, it’s very easy to make and comes together quickly!)

Is it a soup? A stew? A chili?

As you can see by the photos, if you choose to simmer it on the stove for a while, there’s not a lot of broth left over, making the pumpkin soup title controversial.

My husband thought it was more of a pumpkin chili, but usually the defining characteristic of a chili is the inclusion of some sort of chilies or chili powder, which this does not. Also, it includes 3 cups of chicken broth, which typically doesn’t go into a chili.

I considered pumpkin stew, but stew has large chunks of meat, and this doesn’t.

So eventually I circled back around to pumpkin soup with sausage and black beans, again, with the caveat that if you simmer for a while, it’s not very brothy. Prefer more broth? Simmer for a little less time, or add an extra coup of chicken broth.

Whatever you call it and however much liquid you prefer to keep in it, it’s quick, easy, makes easily freezable leftovers, and is the perfect way to warm up after this brutal winter we’ve been having.