Spicy sausage pumpkin soup I only made in the Fall so we look forward to it all year long. This soup even converted my husband to liking pumpkin. SHOCK! It is made with just a few ingredients and really is very simple to make. I hope you all enjoy it as much as we do.
Pumpkin or squash you like
Spicy sausage of your choice
Milk or broth
Salt and pepper
Cut the pumpkins/squash in half and scoop the seeds out. Save those seeds and bake them for a yummy snack! Lay the pumpkin/squash flat on a cookie sheet lightly oiled with olive oil. Bake at 350 degrees till you can poke the pumpkin with a fork and its goes straight in with no problem. Bring the pumpkin/squash out and let them cool.
2. While the pumpkin/squash is cooking go ahead and cook up the spicy sausage. I am using pork spicy chorizo sausage because it was on sale so go ahead and use what your budget allows. If the sausage isn't spicy then add some red pepper flakes and spice that sucker up! My husband came up with the idea to add bacon so I threw that in as well. Once done remove the meat from the pan and set aside.
3. Scoop all pumpkin/squash meat and put into the pot. Here is where you can make it as thick or runny as you want. Sometimes I just add almond milk and sometimes I just add any broth I have on hand. Tonight I decided to add a little of both. Tonight's choice is almond milk and mushroom broth because I had it in the fridge and they needed to be used. Get creative and try different things. Once you have done this get your emulsifier out and start getting that soup creamy. If you don't like chunks at all go ahead and add the meat into it as well. We prefer a little bit of chunks so once I'm done with the creaming I add the meat back in. Add salt and pepper to taste and there you have spicy sausage pumpkin soup.
Vegan? Don't add the meat.
Dairy free? Add any non dairy free milk you like. Heck just add broth.
Don't like spice? Don't add spicy sausage just add regular sausage.
Now go enjoy the soup. You can thank me later