Pumpkin Sausage Soup

Pumpkin sausage soup is perfect on a cool fall evening. I had a one-hour window to prepare dinner before having to leave for a couple of hours during prime dinner prep time. The soup was very quick to make and, after step 4, I poured the soup into a crock pot and kept it on low for a couple of hours until I got home. This soup scored high marks with Dave. I believe he said it was "amazingly delicious"! I have to agree. The flavors are awesome together and the sausage makes it hearty enough for a light supper. If you need more, feel free to add a salad or veggie side.

Adapted from cfscceat.blogspot.com.

Serves 6.

Ingredients
2 pounds all-natural, nitrate-free, bulk Italian sausage
1 onion, diced
3 cloves garlic, diced
2 15-oz cans organic pumpkin puree
32 ounces organic chicken stock
3/4 cups coconut milk
1 tsp ground cinnamon
freshly ground black pepper
sea salt
2 bay leaves
Garnish
2 Tbsp toasted walnuts, chopped
2 Tbsp pear, finely minced

Preparation

1. Saute sausage in a large stock pot over medium heat for 3 minutes. Add onion and continue to saute, stirring occasionally until sausage is just cooked through and onion becomes clear, 10-15 minutes. Add garlic for the last 5 minutes of cooking time.
2. Carefully remove all but 1 Tbsp oil from the pan.
3. Add pumpkin and broth to pan. Season with salt and pepper. Stir in cinnamon and bay leaves. Bring soup to a boil, then reduce heat and simmer for 30 minutes.
4. Add coconut milk and stir to combine. Simmer an additional 5 minutes. At this point you can serve or transfer to a crock pot to keep warm until ready to serve.
5. To serve, ladle into soup bowls. Garnish with pears and walnuts.