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Pumpkin & Sausage Soup

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
11/03/2013 08:41 PM

Greetings from Tink World!

Well, it finally rained over the weekend. After about thirty days with no rain, Friday was pretty wet. It’s amazing what a day of good rain will do. Things are green again!

Since it was a cold and rainy day, I tried a new soup recipe. I have to say that I wasn’t that impressed with it on Friday. However, it was really good for tonight’s dinner. After sitting for a day and a half, the flavors really popped. So, if you decide to try your hand at pumpkin and sausage soup, make it at least the morning before you’d like to consume it. 

*Pumpkin & Sausage Soup Ingredients

1 lb. Tink’s Sausage - I used spicy.

1 large onion, chopped

10-12 shitake mushrooms

4 garlic cloves, chopped

4 cups of chicken broth

2 cans of pumpkin

1 can of coconut milk

2 tsp oregano

1 tsp fennel

2 tsp paprika

1 tsp cayenne pepper

2 tsp turmeric

1 tsp cumin

½ tsp cinnamon

2 tsp garlic powder

dollop of coconut oil

Salt and pepper

Place a dollop of coconut oil or butter in a large skillet. Once the butter or oil is melted, add the onions. Cook until onions become translucent. Then, add the garlic, mushrooms and sausage. While sausage is browning, add spices and salt and pepper to taste. Once sausage is browned, add the pumpkin and mix well.

Pour the chicken broth into a large pot before adding the sausage/pumpkin mix. Stir in the coconut milk. Bring the mixture to a boil and reduce the heat. Allow the soup to cook for 1-2 hours on low. Taste and add more spice or salt if necessary.

As I said before, make this at least the morning before. The longer it sits, the better it is. It’s easy and quick. So, give yourself some time to whip this up before you enjoy.

If you feel that the sausage isn’t enough pork for you, cook a couple slices of bacon and crumble it on top. It gives a little crunch and bacon is always delicious!

As for markets, Team Tink will be at the Decatur Farmers Market on Wednesday, November 6. This market will be 3-6 p.m. due to the time change. Then, on Saturday, November 9, Team Tink will be back at the Decatur Farmers Market from 9 a.m. to 1 p.m.

Don’t forget that you can always order from Athens or Augusta Locally Grown. You can also find us at Nature’s Garden Delivered in Tucker and Ripe Thing Market in Greensboro.

Well, that’s all for now. Have a great week! We’ll see you at the market.  

 

*This recipe was adapted from this website.  


 
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