This is the best. This is how I always want to cook. This and slow cookers. Pour that shit in your pan or crock pot, cook it, eat, get all your meat and veggies in one place.
This is pretty great. Loading up my recipe book as we speak.
Be a Better…Cook.
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.
Best juice cocktail: Orangina, pomegranate juice, and lime seltzer. You’re welcome.
Edit: probably would not suffer in the least from the addition of tequila.