I’m in a soupy mood this week. Totally a thing. So you’re going to get two soup recipes. Today’s recipe comes with a little story.
If you have been following my blog for any amount of time, you will know back when I lived in Sycamore I had a canned pumpkin buying problem. You see, Aldi sold canned pumpkin for $.89 (still does actually) and that is an AMAZING price for canned pumpkin. Even during pumpkin season. So every time I went to Aldi (weekly) I would buy an entire case of pumpkin. Yes, an entire case.
That’s 12 cans.
For about 2 months straight.
I had a lot of
. And I continued to have a lot of pumpkin for a long time. My cases of pumpkin moved apartments at least 3 times, if not more. They made the trip to Chicago. They even made the move to our current apartment.
Yes, I still have pumpkin left.
Fortunately, I am down to my last case and I think I have my pumpkin purchasing problem under control. Because good Lord, that was a heck of a lot of pumpkin to get through.
I made this soup on a random Sunday night as a way to get rid of a can of pumpkin and it surprisingly turned out way delicious. Husband even said it was really good which is like the highest of compliments from him. If you have a plethora of pumpkin or are just a regular person who can buy one can at a time, give this simple and delicious soup a try!
If you have a plethora of pumpkin or are just a regular person who can buy one can at a time, give this simple and delicious soup a try!
Pumpkin Sausage Soup
- 1 can of pumpkin puree OR 14 oz of homemade pumpkin puree
- 1 can (14 oz) diced tomatoes
- 1/2 cup onion
- 3 cloves garlic, minced
- 1/2 cup cashew butter
- 2 cups chicken or vegetable broth
- 2 sausage links (I used chicken sausage), sliced into rounds
- 2 tsp Italian seasoning
- 1 tsp sage
- 1/2-1 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- Heat a little olive oil over medium-high heat in a Dutch oven or soup pot. Saute the onions and garlic for about 5 minutes. Add 1 tsp Italian seasoning and stir. Cook for another minute.
- Add the pumpkin, tomatoes, and cashew butter. Stir to combine and then add the broth. Stir again. If you want a thinner soup, you can add another cup of broth.
- Add the remaining seasonings and stir again. Bring to a low boil then lower to a simmer. Cook with the lid on for 10 minutes.
- If your sausage isn’t cooked (I bought mine cooked), do that now while the soup simmers. Remove the lid and either using an immersion blender or working in batches with a regular blender, puree the soup until smooth and return to the pot.
- Stir in the sausage and cook for another five minutes or until the sausage is warmed. Taste and adjust the seasonings as needed, then enjoy!