Pumpkin Sausage Soup

1 lb  breakfast sausage
1/2 a large onion, minced
1/2 cup mushrooms, sliced
15-oz can of pumpkin
4 cups chicken stock
1 tsp dried oregano
1 tsp dried thyme
pinch of dried rosemary
1 tsp paprika
pinch of red pepper flakes
1 tsp sea salt or to taste
2 T clarified butter or some other paleo cooking fat such as coconut oil
1/2 cup coconut milk or heavy whipping cream
Heat the butter in a heavy deep pot and saute the mushrooms over medium-high heat until golden. Remove from the pot to a small bowl, leaving the butter. Add the onions to the pot and saute them until golden, then remove them to a separate bowl. Add the sausage to the pot and brown it until it is cooked through and looks tasty.  Drain sausage if necessary.

Add the pumpkin to the pot and deglaze with the chicken stock. Add the onions, mushrooms, and sausage back to the pot.  Add in all the remaining ingredients except the coconut milk (don’t forget to add in the cooked mushrooms and sausage!), and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.

This soup freezes and reheats very well.  Make a double batch and freeze some for later.

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