Recipes

Pumpkin Sausage Soup

  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds breakfast sausage (preferably homemade)
  • 1 large sweet yellow onion, chopped
  • 1 package baby bella mushrooms
  • 2 cans pumpkin
  • 4 cups chicken broth (preferably homemade)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • .5 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 pinch red pepper flakes
  • sea salt and pepper to taste
  • 2 tsp ghee or clarified butter
  • 1 can coconut milk

Directions

In a large stock pot, heat ghee over medium high heat. Add chopped sweet yellow onion and sliced mushrooms. Cook until onions become translucent.

Add breakfast sausage (click here for homemade breakfast sausage recipe) and brown. Once sausage has browned add spices, herbs, salt and pepper. Stir in canned pumpkin and mix well.

Add chicken broth, mix well and bring to a boil.

Reduce heat and simmer for 1-2 hours (the longer the better, to allow the mixture to reduce a bit and the flavors to meld together).

Remove from heat for 10 minutes.

For more paleo and primal friendly recipes visit thefoodee.com.

The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act