To kick off fall, we are excited to roll out a few new pumpkin and squash recipes that we have enjoyed lately. The temps where I live in Kansas have definitely been consistently dipping into the 50’s by day and 30’s at night…and we don’t have heat in our house! So, soup and chili have been on my mind constantly.
This was a hit last night, and really quick to whip up.
2 tbsp coconut oil
1 large onion diced
8 oz fresh sliced mushrooms (about 2-3 cups)
1 lb sausage (I used breakfast sausage)
1 1/2 cans organic pumpkin
6 C broth (preferably homemade)
1 tbsp apple cider vinegar
salt and pepper to taste
pepitas for garnish
In a large stock pot, saute the onion, mushrooms in the oil until translucent and wilted. Add the sausage, brown and crumble it. Stir in the pumpkin, broth, and vinegar until mixed well. Carefully puree the soup with an immersion blender. If you don’t have one on hand, you can do it in batches in a blender/food processor. Garnish with pepitas or chopped nuts of choice.
This is a very basic recipe. It could be jazzed up with a variety of spices…but when I made it, I really liked how it tasted on its own. The sausage is already heavily seasoned, and the mushrooms gave it earthy undertones. My hubby called this a “home run” so I decided it was post-worthy. 🙂 I also wanted to thank Heather for adding the “Print” button at the bottom of our posts. By popular demand, you can now easily print a recipe. 🙂
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