Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Pumpkin And Sausage Soup

Recipes

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

Directions

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!

Editor’s Note:

This recipe was adapted from livewellnetwork.com.