Pumpkin and Sausage Soup
Time: 20 minutes
1.5 cups of sliced mushrooms
1 cup of diced onion
1 pack Trader Joe’s Spicy Chicken Sausage
2 T butter
3 cups of chicken stock
1 15oz. can of pumpkin puree
1/4 cup of coconut milk
Red Pepper flakes
In a pot melt butter over medium heat and add the onions and mushrooms to cook until translucent. Next add diced chicken sausage and cook until fragrant and the sausage begins to turn brown at the edges.
Scrape out the pot and place the ingredients into a bowl. Set aside. Add the chicken stock to the pot instead and bring it to a boil. Next add the pumpkin puree and the coconut milk to the pot. Remove the pot from the burner and puree. (I used a stick blender for this- if you don’t have one, simply pour into a traditional blender and return to the pot).
Add back in the sausage, mushrooms and onion. Add the seasoning as desired. I did equal parts thyme, sage, rosemary, red pepper and chili powder. I added a little more of the oregano and garlic power and just a touch of the paprika and cinnamon.
The best way to season is by taste. Continue to taste the soup as you add the dry seasonings until its pleasurable to your
Serve hot and enjoy! This recipe is even better the second day after the ingredients have a chance to mingle together!