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pumpkin sausage soup

Pumpkin Sausage Soup

Course Main Course, Soup

Ingredients

  • 1 lb bulk Italian sausage
  • 2 cups sliced fresh mushrooms
  • 1 med-large red bell pepper, chopped
  • 1 medium onion, chopped
  • 4 ea garlic cloves, minced
  • 1 - 32 oz carton of unsalted chicken stock
  • 1 - 15 oz can of Farmer's Market Foods Organic Pumpkin Puree
  • 1 tbsp sugar
  • 1-2 sprigs of fresh rosemary, finely chopped
  • 2 tsp Italian seasoning
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 4-5 cups chopped kale Tuscan kale is great. Swap for spinach if you don't like kale.
  • 1/2 cup heavy cream
  • 1/3 cup cold water
  • 2 cups shredded smoked cheddar cheese

Instructions

  1. In a Dutch oven, sauté the sausage, mushrooms and onion over medium-high heat until sausage is fully cooked and vegetables are tender/onions are a slightly translucent, about 8-10 minutes. Break the sausage into crumbles and drain off any excess fat/liquid. Add in garlic and cook for another minute.

  2.  Add chicken stock/broth, pumpkin puree, sugar and seasonings. Bring to a boil and then reduce heat. Cover and let simmer for 10 minutes.

  3. Stir in the cream and chopped kale. In a small bowl, whisk together the water and cornstarch until smooth. Stir into the pan and bring to a boil.  Cook stirring frequently until the soup thickens, about 1-2 minutes. Add the cheese and cook just until melted. Serve and enjoy!