Creamy Pumpkin and Sausage Soup
Ring in the fall with the bold flavors of pumpkin and coconut, tempered with hearty Italian sausage and a dash of cinnamon.
Servings: 6
Equipment
- 6-quart Dutch oven
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pound Italian sausage, mild
- 1 medium onion, diced
- 3 cloves garlic, minced
- (2) 15 ounce cans pumpkin
- 32 ounces chicken stock
- 1 can coconut milk
- 1 teaspoon ground cinnamon
- 2 bay leaves
- 1/4 cup chopped pears optional
- 1/4 cup chopped walnuts optional
Instructions
- Remove casings from the sausage and break up into little pieces.
- In a Dutch oven, saute sausage over medium heat for 3 minutes.
- Add onion and continue to saute, stirring occasionally until sausage is just cooked through and onion becomes clear, about 10-15 minutes. Add garlic for last 5 minutes of cooking time.
- Carefully remove all but 1 tablespoon of oil from the pan. Add pumpkin and stock to pan. Season with salt and pepper. Stir in cinnamon and bay leaves. Bring soup to a boil, then reduce heat and simmer for 30 minutes.
- Add coconut milk and stir to combine. Simmer an additional 5 minutes. At this point you can serve or transfer to a slow cooker to keep warm until ready to serve. If the soup reduces too much, add more chicken stock to thin the broth.
- To serve, ladle into soup bowls.
- Garnish with chopped pears and walnuts.
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