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Pumpkin and Sausage Soup Recipe

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This recipe for Pumpkin and Sausage Soup is from The Wellen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Sausage (Italian, or breakfast)
2 c. Pumpkin Puree
1 can (14oz) Lite Coconut Milk
2-3 c. Vegetable Stock
2 stalks Celery
2 Carrots
1 c. Mushrooms
2 Leaks
1 tbsp Butter
2 tsp Paprika
1/2 tsp Red Pepper Flake
1 tsp Basil
1/2 tsp Thyme
Salt and Pepper to taste
1/2 tsp Nutmeg
1/4 c. Papitas (pumpkin seeds) for garnish.
Directions:
Directions:
Chop the celery, carrots, leaks, and mushrooms.
In a large soup pot or Dutch oven, brown the sausage over medium high heat, remove from pot and reserve.
Add the butter to the sausage fat, turn the heat down to medium and cook the celery, carrots, leaks, and mushrooms for 10 minutes stirring frequently. Add the paprika, red pepper, basil, and thyme and cook until fragrant. Add the pumpkin and cook for about 2 minutes, then add the coconut milk, and enough vegetable stock to thin to a soup consistency, stir, season with salt and pepper, bring to a boil then lower heat to a simmer, cover and cook for 45-60 minutes.
Using either an immersion blender or a normal blender (work in batches) blend the soup until it is smooth. Return the soup to the pot, stir in the nutmeg, and allow to simmer until desired consistency is reached.
To serve, put about 1/4 cup of sausage in bottom of soup bowl then top with soup and sprinkle some toasted pumpkin seeds.
Number Of Servings:
Number Of Servings:
8 bowls
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This recipe is a fantastic soup and is great with the homemade turkey sausage recipe in this book. The pumpkin seeds are a nice touch but not absolutely necessary. Finally, adjust the amount of nutmeg as you see fit.

 

 

 

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