Pumpkin Sausage Kale Winter Soup
» 12 ounces ground breakfast sausage
» ½ sweet onion, minced
» 2 cloves garlic, minced
» 1 tsp dried thyme
» 1 tsp dried oregano
» ½ tsp smoked paprika
» 8 ounces mushrooms, chopped
(optional)
» 1 small pie pumpkin or butternut squash
» 1 bunch curly or lacinato kale, rinsed, de-stemmed and chopped
» 4-5 cups chicken or vegetable broth
» sour cream (optional)
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Cut the pumpkin in half and cook in a steamer pan until firm-soft, or roast at 400°F in the oven for 10-15 minutes. Cool slightly and cube. In a medium saucepan, brown the sausage. Add the onions, garlic, mushrooms and herbs. Cook until the onions are just softened and garlic is fragrant. Add the broth and kale, bring to a boil, reduce heat and simmer until the kale has softened. Add the pumpkin and heat through. Serve hot with a dollop of sour cream, if desired.
Baked Pumpkin Fires
» ½ small pumpkin
» ¼ cup extra virgin olive oil
» sea salt and pepper
» Optional seasonings: pumpkin pie spice, smoked paprika, chipotle chili
powder, curry powder, cinnamon sugar
Preheat your broiler to high. Line a baking sheet with foil and grease with a little oil, or use a sheet of parchment paper.
Peel the pumpkin with a potato peeler or sharp knife. Cut into ¼-inch thick slices, or “fries.” Place in a large mixing bowl, drizzle with oil and season with salt and pepper. Add additional spices, if desired, and toss to combine.
Spread the fries evenly on the baking sheet, place under the broiler and roast until crispy and browned on top. Using a spatula or tongs, turn the fries over or toss to turn. Continue cooking until all edges are brown and crisped.
Remove from oven, add additional seasonings, if needed, and serve hot.
By S. Michal Bennett
Photography By Joel Riner
As Featured In: Winter/Spring 2019 SPO Edition