[Cooking] Pumpkin Sausage Soup
I saw this recipe over at what_a_crock and decided to give it a try. I made a little alteration to the recipe (since I don't like mushrooms), so I'm including what I actually did below the cut!
Ingredients
* 1 (12 ounce) package Jimmy Dean turkey sausage
* 1/2 cup onion, sliced
* 1 garlic clove, minced
* 1 tablespoon Italian seasoning [I use basil, oregano, parsley]
* a dash of cinnamon and ginger powder (cause it sounded good)
* 1 (15 ounce) can pumpkin [I use Libby's]
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1-2 cup sweet potato cut into 1/2 inch cubes
Directions
1. Brown sausage, drain, then add the onion, garlic, Italian seasoning (and other spices) and sauté until done.
2. Add pumpkin to this mixture and mix well.
3. Simmer 20-30 minutes.
5. Taste and add salt & pepper as needed.
Pour it into the crock so it can continue to simmer and blend for another four hours. Add the heavy cream towards the end of the cooking.
6. Saute sweet potato in the pan used above, caramelizing just a bit. Add a bit of the soup or water as needed to keep sweet potato from burning. When done, set aside to add before serving. (my mother told me sweet potato tends to turn in to mush if cooked too long, so I chose to prepare it separately.)
So far, it's smelling good! ...looking a bit... soupy. Lol. Might just let it simmer off a bit.
* ETA This turned out very good, imo. Not necessarily a new fav, but pretty tasty, all the same.
* ETA 2 J approves of the soup... he had two bowls! :-) I must admit, it tastes better today - the spices are melding together very nicely.
Ingredients
* 1 (12 ounce) package Jimmy Dean turkey sausage
* 1/2 cup onion, sliced
* 1 garlic clove, minced
* 1 tablespoon Italian seasoning [I use basil, oregano, parsley]
* a dash of cinnamon and ginger powder (cause it sounded good)
* 1 (15 ounce) can pumpkin [I use Libby's]
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1-2 cup sweet potato cut into 1/2 inch cubes
Directions
1. Brown sausage, drain, then add the onion, garlic, Italian seasoning (and other spices) and sauté until done.
2. Add pumpkin to this mixture and mix well.
3. Simmer 20-30 minutes.
5. Taste and add salt & pepper as needed.
Pour it into the crock so it can continue to simmer and blend for another four hours. Add the heavy cream towards the end of the cooking.
6. Saute sweet potato in the pan used above, caramelizing just a bit. Add a bit of the soup or water as needed to keep sweet potato from burning. When done, set aside to add before serving. (my mother told me sweet potato tends to turn in to mush if cooked too long, so I chose to prepare it separately.)
So far, it's smelling good! ...looking a bit... soupy. Lol. Might just let it simmer off a bit.
* ETA This turned out very good, imo. Not necessarily a new fav, but pretty tasty, all the same.
* ETA 2 J approves of the soup... he had two bowls! :-) I must admit, it tastes better today - the spices are melding together very nicely.