It isn’t just fall, it is pumpkinpalooza! This is the time of year when I go overboard on buying pumpkins for every corner of my house and cook pumpkin in everything that I can get away with (without driving my family too crazy).
I spent the day at a field trip at a farm with my daughter’s kindergarten and was absolutely exhausted when I got home (kudos to our teachers for doing that everyday!). I had roasted and pureed pumpkin in my fridge so this soup was low effort, warm and comforting – just what the doctor ordered! Of course, you could also use canned pumpkin.
- 12 oz sausage
- 1/2 onion, minced
- 1 garlic clove, minced
- 1 C pureed pumpkin
- 3 C chicken broth
- 1/4 C milk
- 1/4 C water
- 1 T fresh parsley
- dash of crushed red pepper
- Put the sausage in a large pot and cook until brown. Add the onion, garlic, crushed red pepper and parsley and saute until fragrant.
- Deglaze the pan with the water. Add pumpkin and combine.
- Mix in the broth and simmer for 20-30 minutes.
- Stir in the milk and simmer on low for 10-15 minutes. Add salt and pepper to taste.