Pumpkin Sausage Soup
savory pumpkin sausage soup hearty and delicious the perfect Fall and Winter soup to mkae on repeat
Servings: 6 servings
Ingredients
- 1 cup white onion, diced
- 1 tablespoon oil (avocado oil)
- 1 tablespoon butter
- 3 cloved garlic, minced or diced
- 3 tablespoons flour
- 4 cups chicken broth (or water and chicken bouillon) Add chicken bouillon to the soup for the desired flavor, I add a tablespoon
- 1 15 oz can pumpkin puree or 2 cups fresh pumpkin puree
- 1 teaspoon fresh ginger grated fine or 1/2 teaspoon dry ginger
- 1 teaspoon dry oregano
- 1 15 oz can white cannelloni beans, rinsed and drained
- 1/2 cup finely grated Romano/Parmesan cheese
- 1 cup fresh baked croutons
- 1/2 cup heavy cream
Instructions
- In a 6 quart pot or similar on high, heat a tablespoon of oil and butter add the ground sausage, and stir or use a meat chopper to break up the pieces so they are small as it cooks.
- Add in the diced onion and stir
- Next, add in the garlic and give that a stir
- Place the flour in the pot and stir well to coat the sausage well
- Next, add in the chicken broth and any additional chicken bouillon flavor
- Add in ginger and oregano
- Stir in pumpkin puree
- Mix in the drained, rinsed beans and stir to combine, simmer over medium low to allow the flavors to develop.
- add salt and pepper to taste
- Gather your toppings, sage, cheese, heavy cream, croutons. Portion the soup into bowls and top with desired toppings.