Happy What I Ate Wednesday! OK guys, I wanted to give you something a little bit different for today’s WIAW. Mostly because I’ve been posting what I’ve been eating every day, not just Wednesday. So today we’ve got another recipe.
But first, breakfast…err brunch:
Brunch: OK how many of you guessed it was going to be eggs with spiralized sweet potatoes? It’s just to easy. Covered the whole thing with hot sauce.
Dinner: Confession. Lately I haven’t been feeling that excited about this Whole30. So I took my own advice and started looking for new recipes. Yesterday I came across this one by Jan’s Sushi Bar. After a quick look at the list of ingredients, I realized I had all of them….sort of. I was missing the pumpkin.
I almost stopped by the store to grab one (are they still selling any?) when I remembered that I had a can of pureed pumpkin in my kitchen. A few quick changes later and I have a filling, tasty soup that is so easy to make, you could do it even if you had the flu.
Pumpkin Sausage Soup
- 1 can of pumpkin puree (NOT pumpkin pie filling) – 15 oz
- 1 can of coconut milk (I used TJ coconut cream because I wanted it to be closer to heavy cream) – 14 oz
- 1 box of chicken broth – 32 oz
- 1 Tablespoon of Italian Seasonings
- About 1 lb of Italian Sausage (you can buy it loose but I used sausage in the casings)
In a hot pan, cook your crumbled sausage. It should take less than 10 minutes. The sausage we had in the fridge was in the casing, so I cut them in half and just pushed the meat out of the casing (which I threw away).
While your sausage is cooking, heat up your chicken broth in a pot. You definitely don’t need a giant pot like I used. This just happened to be the one I grabbed.
After the broth just starts to bubble (maybe about two minutes) mix in your canned pumpkin puree using a whisk. It will probably quickly disappear into the broth, changing the color of your liquid.
Turn the temperature down to low. Add your sausage from the other pan and your Italian Seasonings. Cook for about 3 minutes. Then add your coconut milk/cream. Cook for two minutes. And you’re done. You want it to be hot enough but not too hot that the coconut milk completely turns to oil.
One last thing I should mention. Could you roast a pumpkin to make your own puree? Yes. Could you use your own chicken broth from a whole roasted chicken? Yes. Will the soup have more layers/taste better? Maybe.
But when it comes to soups, if it’s a recipe that I can’t throw together in 20 minutes with a 102 degree fever, then well…it’s not a recipe for me.
And on that note, besides the sausage, I can keep all of the other ingredients in my kitchen for emergencies. So when that cold does hit you, you can throw this together instead of reaching for a can of Campbell’s…
For more meal ideas and recipes, check out all of the other WIAW posts shared over at Peas and Crayons.