Heat 1 Tbsp. canola oil in a soup pot oven over medium-high heat.
Stir in onion, sausage, and mushrooms.
Cook until onions are softened and translucent.
Stir in all ingredients, except for pumpkin and noodles, and bring to a boil.
Reduce heat and simmer for 15 to 20 minutes.
Stir in 2 cups of wide egg noodles and cook for about 8 minutes or until noodles are tender
Pour hot soup into prepared pumpkin shell and serve