I was so in the mood for something with pumpkin tonight, so I hodge-podged a couple of paleo pumpkin soups together and got this. It's very hearty and savory - not sweet like you might expect. This one's definitely going into the rotation - delish!
Ingredients:
1lb Italian sausage, mild (casings removed)
1/2 large yellow onion, diced
2 cloves garlic, diced
1 can of pureed pumpkin (not pumpkin pie mix)
4 cups of low sodium chicken stock
1 Tbsp fresh oregano (can sub dried, but use less)
1 Tbsp fresh sage (can sub dried, but use less)
1 Tbsp fresh parsley (can sub dried, but use less)
1 tsp paprika
1 tsp ground coriander
1/2 tsp cayenne pepper
salt and pepper
olive oil
coconut milk
Directions:
Heat olive oil over medium heat in a saute pan. Add onions and garlic, and saute until translucent. Transfer to soup pot.
Brown the Italian sausage in the saute pan. Drain grease and transfer to soup pot.
Put soup pot on medium heat. Add all spices and stir well. Add pumpkin, stir well. Add chicken stock, stir well.
Turn heat to medium/high and allow to cook until simmering. Turn heat down, and hit the soup with an immersion blender briefly. This will help the soup thicken a little bit, but it isn't critical to the success of the dish.
Top with a drizzle of coconut milk and fresh parsley. Enjoy!
