Kale, sausage & pumpkin soup
Servings: 8
Ingredients
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2 tablespoons olive oil
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½ cup of white onion, diced
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3 links sweet Italian sausage, casings off
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15 oz can pumpkin puree (pumpkin only)
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½ cup mushrooms, thinly sliced
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½ red pepper, diced
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1 cup kale, chopped into small pieces
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½ teaspoon salt
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¼ teaspoon pepper
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1 teaspoon thyme
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4 cups no salt added chicken broth
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1 pumpkin
Cauliflower Cream:
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2 cups cauliflower
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1 Tablespoon butter
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½ cup water
Instructions
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Preheat the oven to 375°F.
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Cut the lid out of the pumpkin.
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Remove seeds.
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Brush the inside of the pumpkin with 1 tablespoon of olive oil and bake in the oven with the lid on for about 20 minutes.
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Meanwhile, add your cauliflower to a microwave safe bowl and cook for 10 minutes or until soft.
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In a soup pot, add the remaining olive oil and sauté onions on medium for 5 minutes, add sausage and cook until browned. Break up the sausage into bite sized pieces as cooking.
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Add your mushrooms, peppers, salt, pepper, and thyme and sauté for a few minutes.
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Add your broth, pureed pumpkin, and kale, cook for 5 minutes.
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Add steamed/microwaved cauliflower to a high speed blender or food processor with water and butter. Puree until smooth and creamy.
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Add cauliflower mixture to the soup and mix well. Cook for an additional 5 minutes.
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Serve in the hollowed out pumpkin.