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I live with a vegetarian so I try to come up with recipes that can be adapted for both of us. In this recipe, I choose to sauté the sausage separately to add at the end. That way the kid can have what she wants, and I can have what I want. It’s a win-win.
Pumpkin and Sausage Soup
Ingredients
2 cups pureed pumpkin or one can of pumpkin
1 cup of chicken or vegetable broth, or enough to get the desired consistency
1 onion, diced
2 garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon dried sage
½ teaspoon smoked paprika
Salt and pepper, to taste
Olive oil
Cooked sausage crumbles
Directions
In a medium saucepot over medium heat, add some olive oil and the onions. Sprinkle some salt and pepper over the onions. Cook and stir them until they are translucent.
Add the thyme, sage, garlic, and paprika and stir. Add the pumpkin and broth and stir. Simmer until the flavors come together, about 15-20 minutes.
Serve in a bowl or large mug with sausage crumbles on top.
