I have to be honest with you...when hubby called on his way home from work and I told him what I was fixing for dinner, after a really long pause, he said "oh my, that makes my mouth water...and not in a good way"....LOL. I was already well into my preparation of my soup...so my response was "it's too late to turn back now" as I chuckled. I will admit, his response did make me wonder if this was such a good idea, but fortunately I plugged along...and am happy to report that he liked it...he REALLY liked it!!! Now, maybe next time I make it, his mouth will water for the right reasons! :-) It was a quick and simple soup to make; it was smooth, spicy, creamy and luscious. We enjoyed our soup with a tablespoon of heavy cream drizzled on top as well as a toasted Easy Cheddar Black Pepper Biscuit on the side. If you prefer it less spicy, reduce the chipotle chile and just add a little bit at a time. You can easily substitute your favorite sausage in place of the chicken sausage I used or omit it entirely if you want a vegan version. If you are avoiding dairy, simply substitute coconut milk in place of the cream. This was the perfect soup for the eve before Halloween. I snapped a few photos below as well as the easy recipe. Enjoy!
|These are the little chicken sausage links I sliced and put into the soup|
|Swirled little cloud of cream on top...|
Spicy Pumpkin Sausage Soup
Serves 3 to 4
1 15-ounce can 100% pure pumpkin
2 cups chicken stock
1/2 teaspoon sea salt, or to taste
Few grinds black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground chipotle chile pepper, or to taste
1 teaspoon Swerve Sweetener, optional
1/4 cup cream
1 tablespoon butter
1-1/2 cups sliced cooked sausage links, (about 16-20 small links)
In a 3 quart saucepan over medium heat, combine pumpkin and chicken stock, stir until well blended. Heat mixture until it begins to simmer, about 5 minutes. Season with salt and black pepper, to taste. Add onion powder, chipotle chile pepper, and sweetener. Stir in cream and butter; heat through, just until soup begins to simmer; do not boil. Divide and place sliced sausage links evenly among bowls; ladle soup over the sausage. Garnish with a tablespoon of cream drizzled on top, if desired.