I'm a huge soup fan. Always have been. There are few things better on the table than a steaming bowl of soup. I'll eat it year-round, even in the sticky heat of summer. However, my babe has never been a soup eater. The occasional bowl of French onion notwithstanding, he just doesn't eat soup. Imagine my heartbreak... ;)
But slowly, slowly he may be changing his tune. (Crossing my fingers haha.) He was the one that discovered this soup and what a great find. It uses some of my favorite ingredients - sausage and pumpkin. Oh, and it is paleo. I'm in!
Just have to say: this soup is no beauty queen. Given my lack of photography skills, I still can't believe I made this bowl look this great!
adapted from Caveman Food
1.25 pounds sausage*
2 tablespoons ghee, coconut oil, or olive oil
1/2 large yellow onion, minced
15 ounce can pure pumpkin
4 cups chicken stock
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
pinch of dry rosemary
pinch of crushed red pepper flakes
salt and black pepper, to taste
1/2 cup canned coconut milk
1. Slice the sausage into rounds. Heat a large pot over medium-high heat and saute the sausage until browned. Remove and set aside.
2. In same pot, melt the ghee and saute the onion until golden. Add the pumpkin and chicken stock and simmer about 10 minutes or until onions are soft. Remove from heat. Puree mixture using a stick blender. Return to heat.
3. Add the sausage back in and all remaining ingredients except coconut milk. Simmer for 20 minutes.
4. Remove from heat and stir in coconut milk.
*Note: We use Niman Ranch Apple-Cinnamon breakfast sausage from Whole Foods, amazing! If you can find them, use em - trust me! Otherwise, the original recipe called for 1.25 pounds of bulk breakfast sausage. If you're paleo, just be sure to read the ingredients first. :)