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Pumpkin Sausage Soup
Warm, hearty, golden and delicious, this Pumpkin Sausage Soup paired with a crusty bread makes a meal on it’s own, or try it as a starter for your holiday Thanksgiving or Christmas feast! It’s been a staple in our house for years, and there are tales of old around this soup.
If you have “manly” men, like say, firefighters, I’m going to suggest that you don’t tell them it’s pumpkin. Firefighters rarely turn down any food that’s offered, especially if it’s made in house. Something warm in winter, when they’ve been out at a busy fire? Surefire hit.
I made a huge batch at work one day, but as soon as I mentioned it was Pumpkin Sausage Soup, the kitchen cleared out. Only one firefighter was game to try (and he loved it and asked for the recipe). Now that was almost 20 years ago. Perhaps this newer crop of firefighters might not be so “old school meat and potatoes” and afraid to try new flavours.
The Secret To Soup Is Blending
The secret to this soup is blending it. While you might be tempted to leave it a little chunky for the meat lovers, blending is what really marries the flavours together. The texture becomes smooth and silky, more of a golden yellow than orange. My recommendation is Vitamix blender.(Years after my divorce was final, I sold my wedding rings and used the proceeds to purchase this baby. Best purchase I ever made! The warranty is longer than my marriage lasted!! Talk about marrying flavours…ha!)
While the Vitamix can handle boiling hot soup, you should still exercise caution, and blend in small batches. There was an incident a number of years ago with a cheaper blender, select curse words and 2nd degree burns during a soup making episode, the evidence of which can still be seen on my kitchen ceiling if you know what you’re looking for.
But back to the soup…
Quick and easy to make, this soup also freezes well. This handy-dandy tool is awesome for packing in ziploc freezer bags when you’re up late at night with no one to hold the bags open for you!Just lay the sealed bags flat on a cookie tray in the freezer until frozen. I like to use smaller individual size portions, handy for lunches, or a snack to warm you up after a chilly day outside. Enjoy!
Pumpkin Sausage Soup Recipe
- ½ lb sausage
- ¼ c butter
- 1¼ c chopped onion
- 1 tsp thyme
- 2½ c pumpkin puree
- 7 c chicken stock
- ½ c brown sugar
- heavy cream for garnish
- Chop sausage into 1 inch chunks. If using sausage links, cut off and discard casings. Cook sausage in a large pot until well browned. Remove cooked sausage with slotted spoon and set aside.
- Melt butter, and saute onions until cooked. Add thyme and pumpkin, cook for 2-3 minutes while stirring.
- Add sausage back to pot, pour in chicken stock and add brown sugar.
- Simmer on medium-low heat for at least 1 hour.
- In small batches, blend soup mix until smooth. Return to pot and keep warm.
- Serve with tablespoon swirl of heavy cream.
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