Savory Pumpkin Soup

Nothing says fall like pumpkins. The bright orange against the reds and golds of the falling leaves. Isn’t it a delightful time of year? At least it gets delightful once all the madness of a new routine settles down.

I haven’t done much cooking of anything new. But now that everyone is settling into new schedules, I have more time. This recipe isn’t new to me, but it is new to the blog. It’s one of my favorite soups. I could eat it all year, but I usually don’t. I hope you love it as much as I do!

Savory Pumpkin Soup
2 cloves garlic, crushed
1/3 cup chopped onion
olive oil
4 sweet Italian Sausage links
1 15 oz can pumpkin puree
1 quart chicken stock
2 cups cooked brown rice or quinoa or combination of both

1. Saute the onion, garlic and sausage in a little bit of olive oil until the sausage is fully cooked.
2. Drain the fat and set aside.
3. Combine pumpkin, chicken stock, grains and sausage in a slow cooker. Cook for a couple hours to let the flavors meld together.

You could prepare this on the stove, too, if you like.

Notice, I let the spices in the sausage do the work and didn’t add anything else. You can add a dash of nutmeg or allspice if you’d like. I really like to keep this savory. You can jazz it up anyway you like though.


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