Be a Better…Cook.

bebetterblog:

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.

xo Chinae

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.