Savory pumpkin soup with heat from the sausage balanced by sweetness of apple, nutmeg, allspice, and a hint of clove
Heat oil in heavy bottomed soup pot and sauté onion until it sweats. Add garlic and cook until onion so soft. Meanwhile, brown the sausage in small skillet and remove with slotted spoon. Add sausage to onion and garlic. Add pumpkin and chicken stock and bring to a boil, stirring until smooth. Add potatoes and apple, add cumin, allspice, nutmeg, cloves. Season with salt and pepper to taste. Return to boil, then reduce heat to simmer for 40 minutes. Delicious as is, but if you prefer a richer soup, add 1/2 cup heavy cream and serve.
Can use fresh roasted or canned pumpkin. Do not use canned pumpkin pie puree, which contains sugar.
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Serving Size: 1 Serving (557g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 284 | ||
Calories from Fat: 65 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 312.4mg | 11 % | |
Potassium 925.3mg | 24 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 39.4g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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