Keeping with the Autumn theme, today I'm bringing you this delicious pumpkin soup. I made it twice this week, partly because my kids requested it and because I wanted to try making it with different ingredients to make it as low calorie as possible. It's a comforting, filling and very savory with a touch of spicy heat. I can hardly wait to make this for a snowy weekend at home this winter.
I served this with the "Apple Cranberry Cabbage Slaw with Poppy Seed Dressing" I posted recently as well as Gruyere toasts for dipping. It was the perfect Fall meal. This recipe has quickly become one of our new family favorites and I hope you'll find your family enjoys it as much as we do!
|Same soup with added cauliflower.|
I have tried a few different things with this soup. I used hot pork sausage (think Jimmy Dean or Bob Evans) and the second time I used hot ground turkey sausage. Personally, I preferred the turkey sausage because it was so much less fatty while being equally as flavorful. Originally I used heavy cream to make it creamy, the second time I tried it using evaporated milk. Again, I preferred using evaporated milk mostly to save the calories. I really noticed no flavor difference. The first time I used dried rubbed sage. The second time I used chopped fresh sage. Both were good, but if you can get your hands on some fresh, I would suggest it highly. It really shined. The first time I made the soup, I had a couple servings leftover and added some riced and steamed cauliflower to it to stretch it a bit and we really loved the extra texture and hardiness it added. We liked it so much that the second time I made it, I added cauliflower from the get go. I will include the cauliflower to the directions, but feel free to leave it out, if you would prefer.
Let me know if you try this soup and how you liked it... and if you make any changes to it, I would love to hear about them!
Pumpkin and Sausage Soup with Mushrooms and Sage
1 pound hot ground turkey sausage
1 large yellow onion, minced
2 cloves garlic, minced
1 pound sliced mushrooms (I used baby bella)
1 Tablespoon crushed red pepper flakes (use less or omit, if you want it less spicy)
1 Tablespoon fresh chopped sage or 1 1/2 teaspoons dried sage
1- 29 ounce can 100% pure pumpkin
4 cups chicken or vegetable broth
1- 12 ounce can evaporated milk
salt and pepper to taste
1 pound of cauliflower. Chopped into rice sized pieces and steamed until tender.
1: In a large pot brown the sausage, draining some of the fat when browned.
2: Add onion, garlic, mushrooms and red pepper flakes and saute until onions are translucent and the mushrooms are tender.
3: Add sage.
4: Add pumpkin and broth, stir well.
5: Over low heat, cover and allow to simmer 15 minutes, stirring now and then.
6: Stir in evaporated milk and allow to heat completely.
7: If using cauliflower, add just before serving.
8: Taste and adjust seasoning with salt and pepper, if needed.
Makes 8 servings.