Pumpkin Sausage Soup
Loving this chunky Fall pumpkin soup. Velvety smooth with the pumpkin, but filled with spicy sausage and kale.
Servings 12 servings
- 1 tbsp olive oil
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- ½ cup celery chopped
- 1 cup red bell pepper chopped
- 1 lb Italian sausage spicy or mild, casings off
- 2 cups cauliflower small florettes
- 15 oz pumpkin puree unsweetened
- 4 cups kale chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cups chicken broth
- ½ cup cream
Heat olive oil in large heavy pot stock pot on medium high. Sauté onion, garlic, celery and red pepper for 2-4 mins until onion starts to get translucent.
Cut sausage from its casings and put into onion mixture. Using your sturdy wooden spoon break up the sausage as it cooks among the vegetable medley.
Cook sausage for 3-5 minutes until cooked through and no more pink. Add in the cauliflower and stir to coat. Then stir in the pumpkin purée and cook to heat the pumpkin through.
Toss in the chopped kale and give it a stir to coat with the sausage juices. The kale will be large, but it will wilt down.
Pour In the chicken stock over the kale and stir all together. Season with salt and pepper and bring to a quick boil. Cover, reduce the heat down to low and simmer for 15-20 minutes.
Taste for seasoning and then add cream to heat through. Serve and enjoy.
Please note that you can use spicy or mild Italian Sausage for this recipe. I like Cantella's brand that I just buy at my local supermarket. Just make sure the brand of sausage does not use fillers or is loaded with sugar.
When people hear "spicy" they get a little afraid...and maybe my taste buds are more sturdy, but we LOVE the spicy version.
Calories: 218kcal | Carbohydrates: 9g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 755mg | Potassium: 471mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8300IU | Vitamin C: 61mg | Calcium: 72mg | Iron: 2mg