FAITH-FILLED LIVING | SWEET TREASURES | SIMPLE PLEASURES

Sep 7, 2011

Fall Musings | Pumpkin Sausage Soup


Cartolina is one of my favorite iPhone apps. I love to send unique cards to one-of-a-kind people. Technology has definitely improved the ease and quality of downloads/uploads. Remember how images used to worsen as they were passed along? It was like photocopying copies!

One benefit of living in the mountains is a bigger separation of seasons. In SoCal, summer lingered late into fall. We lacked the marvelous transformation of foliage with its autumnal brushstrokes. We had winters without snow, a vibrant spring, and heat-packed summers.

Some people say that there are 2 seasons in Idaho: Winter and getting ready for winter. Even after a long winter, spring did not disappoint. Our summer has been hot and brief. And, almost the instance school started on August 29th, fall was knocking at the door.

The drawback for gardeners is that by September 16th, our nighttime temps will be dropping to 42˚. And, we've already awakened to a 33˚ morning.

I know many of you are still in the grips of summer, but here is a recipe to celebrate the advent of fall. In our household, we like all things pumpkin. This soup has become a favorite!

PUMPKIN SAUSAGE SOUP
Time: 30 minutes
Serves 6

Ingredients 
  • 1/2 lb breakfast sausage (I use turkey sausage) 
  • 1/2 c minced onion 
  • 1 clove garlic, minced 
  • 1 c mushrooms, finely chopped 
  • 1 tbs Italian seasoning 
  • 15 oz canned pumpkin 
  • 4 c chicken broth 
  • 1/2 c water AND 1/2 c half and half 
  • OR 1 c milk
Directions 
  1. Brown sausage, drain, and then add the onion, garlic, mushrooms and Italian seasonings. 
  2. When the onions and mushrooms have begun to soften, stir in the pumpkin. Stir in the broth and mix well. 
  3. Simmer 20 minutes. 
  4. Stir in the half and half and water (OR the milk) and simmer on low another 10-15 min.
  5. Taste and add salt and pepper as needed. 

NOTE: Use either the half and half/water mixture OR just milk - not both.