Friday, November 20, 2009

Sausage Pumpkin Soup - Paleo Style

With Thanksgiving arriving next week, I thought I'd share a wonderful soup recipe designed for paleo-eaters out there. It's not strict paleo in that there is more animal fat involved than usual. This soup can be made and stored in the fridge for up to a week. Experiment with the spiciness. Be careful not to make it too bright by adding more ginger than needed. You can omit it altogether if you don't care for the taste. You'll find it has plenty of stick-to-your-ribs heartiness. Heat up the soup and pour into a to-go cup for a wonderful AM breakfast while you commute to work or run the kids to school.

You can use any breakfast sausage you like - pork, turkey, chicken, etc. I like the pork variety. I've used Jimmy Dean brand and Aldi, Puritan's Pride- Sage brand. (Sage is the spice that makes turkey stuffing taste like stuffing). Use can use fresh spices in the soup also. But take note that it will change the coloring. You'll have a brown/green soup. If you're cool with that go for it and add a 50% more fresh spices than dried amounts.
































Sausage Pumpkin Soup

1 16oz package of breakfast sausage (not cased, the kind packed in a plastic tube)
1 15 oz can of solid pack pumpkin (NOT Pumpkin pie mix)
4 cups low sodium chicken broth
1/2 c. of coconut milk
1 large onion - chopped
1 tsp. thyme
1 tsp. oregano
1/2 tsp ginger
1 tsp paprika (use spicy if you have it)
1/2 tsp Cayenne pepper
black pepper to taste
Olive oil
Pat of butter

  • In a large sauce pot heat olive oil and sautee onions until translucent. Remove to a bowl.
  • In same pot, add sausage and cook until browned.
  • Add all the spices
  • Return onions to pot along with the can of pumpkin and stir well
  • Add 4 cups of chicken broth and stir well
  • Get a handheld blender and puree the entire soup. You can use the blender. Be careful not to seal the blender cap firmly. The hot air will make it explode and make a big mess. If using a blender, return soup to pot when done with puree
  • Add 1/2 cup of coconut milk (I used light from Trader Joes)
  • Add a pat of butter and mix in with a spoon. This will make more velvety.
  • Taste and add black pepper.

Serve or store. Allow to cool before you place in the fridge.

Enjoy!

1 explorers in an expanding universe:

Scott said...

Made this with veggie broth and veggie sausage crumbles. Tracey said it was delicious. Chloe said, "This is awesome." Even with that much red pepper (do you use ground or flake red pepper?).