Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's sharing one her family's favorite Fall recipes.  How does Pumpkin Sausage Soup sound?

Photo by Merritt Bates-Thomas

PUMPKIN SAUSAGE SOUP

12 ounces sausage
1 small onion, diced
1-1/2 tsp fresh garlic, minced
1 carrot, peeled and diced
1 large apple, diced
1/4 tsp. dried sage
1/4 tsp dried thyme
2 - 15 ounce cans pumpkin puree
32 ounces chicken broth or stock
2 cups half and half (whipping cream can be used)
1-1/2 oz. maple syrup (optional and a source of added sugar)

 

Directions:
In a soup pot, stock pot or large saucepan, brown sausage.  Drain the fat.  Add the onion, carrots, apple, sage and thyme and continue to cook over medium heat, stirring the mixture to blend ingredients.  Once the onions have become translucent, add the pumpkin puree and blend the mixture together.  Next, add the chicken stock.  Bring to a low boil, stirring constantly and reduce heat.  Finally, add the half and half and mix well into the soup.  If adding the maple syrup, it would be added here.
Soups on!  This soup is great as part of a Thanksgiving meal, paired with a turkey sandwich or a salad.  Enjoy!
What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

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