Tuesday, October 13, 2009

Pumpkin Sausage Soup

(via Caveman Food)

serves 6

1-1.25 lbs bulk breakfast sausage (she tells you how to make your own)
1/2 a large onion, minced
1/2 cup mushrooms, sliced
1 small cooking pumpkin, peeled and cut into 1-inch chunks (or one 15-oz can of pumpkin)
4 cups chicken stock
1 tsp dried oregano
1 tsp dried thyme
pinch of dried rosemary
1 tsp paprika
pinch of red pepper flakes
1 tsp sea salt or to taste
2 T butter or some other more paleo cooking fat
1/2 cup coconut milk

Heat the butter in a heavy deep pot and saute the mushrooms over medium-high heat until golden. Remove from the pot to a small bowl, leaving the butter. Add the onions to the pot and saute them until golden, then remove them to a separate bowl. Add the sausage to the pot and brown it until it is cooked through and looks tasty. Remove the sausage from the pot and set aside.

Add the pumpkin to the pot and deglaze with the chicken stock. Add the onions back in and simmer until the pumpkin is soft, about 10 minutes. Puree the soup (a hand blender is easiest, but a regular blender will do). Add in all the remaining ingredients except the coconut milk (don't forget to add in the cooked mushrooms and sausage!), and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.


  1. I made this last night and it was yummy...though I used ground lamb. Next time I'll use breakfast sausage since it would have more flavor. I love lamb but it was a little blah. Also, I used canned pumpkin which might have changed the flavor a bit too.

    But, it was still awesome! And, I made my first soup! Thanks, Erika!! :)

  2. PS - it's a million times better on day 2...time for everything to marry

  3. this was your first soup?!?! how fantastic! i plan on making this over the weekend for my family up in dallas, and i will use breakfast sausage. thanks for the tip about the next day too ;o)