Hope everyone is having a good weekend! I have been cleaning up and am getting ready for my Christmas party next weekend. In addition to finding cute kids crafts, I have been working on my menu.
|There are plastic Christmas sun catchers to paint, puffy Christmas stickers and there will be cookies to decorate.|
I have thought of a couple of things for the menu so far. Pumpkin soup is one dish that I took to a potluck in October and it was popular. This one is so easy and delish that I have made it for myself a couple of times since then. I am featuring this post on Remodelaholic's recipe link party. Hopefully I will find other great recipes on this link party!
|Photo from Tasteofhome.com. This looks very similar to my recipe that I use.|
- 1 lb breakfast sausage, crumbled and browned
- 1 medium onion, diced (I like to use the sweet onions)
- 1/2 cup mushrooms diced
- butter or olive oil for sauteeing
- 1 15oz can pureed pumpkin (100% pumpkin, NOT pumpkin pie mix)
- 4 cups chicken stock
- 1tsp dried oregano
- 1 tsp dried thyme
- pinch dried rosemary (or, I take a fresh rosemary branch and throw the whole thing in)
- 1 tsp paprika
- pinch red pepper flakes
- 1 tsp sea salt
- 1/2 cup coconut milk
Heat the oil or butter in a pan and cook the onion until translucent. Add the mushrooms and saute until soft. (instead of using the oil, I will use a little of the sausage fat instead). Add pumpkin to a soup pot with the chicken broth and mix well. Add the mushroom/onion mix and spices. Cook med/high until hot then lower to a simmer for 20 minutes. Alternatively, you could cook on low in a crockpot for the day. Remove from heat and stir in coconut milk. If you do what I have done and accidentally throw in the entire can of coconut milk, no worries, it is delish like this.