Cooking with Pumpkintown:
I really don’t tend to like mixing salty and sweet flavors and pumpkin is one of those veggies that I ALWAYS associate with a sugary taste, but alas…I wanted to make a low carb Fall soup and ventured into a savory new world armed with cans of organic pumpkin.
This soup is a total mouthgasm.
Autumnal Pumpkin-Sausage Soup:
1/2 Cup of Diced Onion
1 Clove of Minced Garlic
1 TSP Ground Sage
1 Tablespoon of Italian Seasoning
1 can (15 oz) canned pumpkin
12 Ounces of Breakfast Sausage (Jimmy Dean or the like…not links) or Hot Italian sausage (without the casing)
2 cups diced Fresh White Mushrooms
4 cups of Beef Broth
1/2 cup of Heavy Cream
1/2 cup of water
1 bay leaf
Step One: Cook the sausage in a large pot and drain off the grease (I left a little for additional flavor)
Step Two: Add onion, garlic, seasonings, and mushrooms to the pan and saute until onions are lightly browned
Step Three: Throw in your pumpkin and stir
Step Four: Add broth and bay leaf and mix well.
Step Five: Simmer for 30 minutes on low-medium heat
Step 6: Stir in your heavy cream and water and simmer 15 additional minutes.
Season with S&P and serve!
This is enough for 4-5 people and is the PERFECT dish for a chilly night in with friends…or you know…for a hurricane.
I missed you guys.
THIS RECIPE. I made this last night using hot Italian sausage and now I need to tell the world about how amazing it is. It’s creamy and filling and juuuust a little spicy and you should go make some right now.