So, it’s been a blogless month, but more on that in another post. I was inspired to share a few more recipes by an email I received yesterday. It was from a major (processed) food company that sent out recipes for 5 “Fall favorites” in an attempt to get me to buy their products to make the dishes. The most featured recipe was for angel hair pasta… with sliced tomato and fresh basil. Are you serious?? How much more summer can you get than tomatoes and fresh basil?? I was flabbergasted.
SO, I thought I’d dedicate a few posts to my favorite Fall flavor combo, squash and sausage (with squash and apples coming in at a close second). First up is one we recreated after experiencing it last year in Chicago at Cajun joint “Heaven on Seven”: Spicy Pumpkin Sausage Soup.
First the ingredient prep. Dice 1-1.5 lb spicy smoked sausage. Make sure you don’t buy raw sausage as it behaves very differently than smoked.
Also dice 1/2 c yellow onion and 1 tbsp garlic and slice 3/4 c baby bella mushrooms. Saute these ingredients in 1 tbsp olive oil along with 1 tsp dried oregano, 1 tsp dried basil (or 1 tbsp fresh), and 1/2 tsp red pepper flakes until the sausage starts to brown and the onions are translucent.
Add 2 c water with bouillon cubes and 1 14 oz. can diced tomatoes (with liquid). Mix thoroughly and stir in 1 14 oz. can pumpkin. (Make sure you don’t use pumpkin pie filling!)
Simmer for one half hour. Then add 1 c shredded spinach and cook 5 more minutes. Depending on the sausage you choose, this soup can come out very spicy. If the fire is too hot for your taste, you can easily put out the flame with about 1 tbsp heavy cream per bowl, while even enhancing the texture of this hearty soup.
Jaron loves this soup; if you’re into grilling brats in the summer, this is the perfect fall adaptation. Earthy, comforting, and bright.