Kale, sausage & pumpkin soup

Servings: 8

Ingredients

• 2 tablespoons olive oil

• ½ cup of white onion, diced

• 3 links sweet Italian sausage, casings off

• 15 oz can pumpkin puree (pumpkin only)

• ½ cup mushrooms, thinly sliced

• ½ red pepper, diced

• 1 cup kale, chopped into small pieces

• ½ teaspoon salt

• ¼ teaspoon pepper

• 1 teaspoon thyme

• 4 cups no salt added chicken broth

• 1 pumpkin

Cauliflower Cream:

• 2 cups cauliflower

• 1 Tablespoon butter

• ½ cup water

Instructions

1. Preheat the oven to 375°F.

2. Cut the lid out of the pumpkin.

3. Remove seeds.

4. Brush the inside of the pumpkin with 1 tablespoon of olive oil and bake in the oven with the lid on for about 20 minutes.

5. Meanwhile, add your cauliflower to a microwave safe bowl and cook for 10 minutes or until soft.

6. In a soup pot, add the remaining olive oil and sauté onions on medium for 5 minutes, add sausage and cook until browned. Break up the sausage into bite sized pieces as cooking.

7. Add your mushrooms, peppers, salt, pepper, and thyme and sauté for a few minutes.

8. Add your broth, pureed pumpkin, and kale, cook for 5 minutes.

9. Add steamed/microwaved cauliflower to a high speed blender or food processor with water and butter. Puree until smooth and creamy.

10. Add cauliflower mixture to the soup and mix well. Cook for an additional 5 minutes.

11. Serve in the hollowed out pumpkin.