One of my all time favorite things about Fall is pumpkin sausage soup. It’s my favorite Fall recipe. It’s the only recipe that I’ll only make during a specific season. It screams Fall and it’s perfect and hearty for the changing temperatures and just happens to color coordinate with Fall colors. I am sure the color of the soup interests you 🙂
Not only is this an amazing recipe, it’s very inexpensive to make and is spectacular left over! I know what we are having for dinner!
What You Need
1 (12 ounce) package breakfast sausage
1/2 cup onion, minced or chopped depending on how you like your onions
1-2 garlic clove minced depending on your preference for garlic
1 tablespoon italian seasoning
1 cup fresh mushrooms cut up if you’d like
1 (15 ounce) can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
What To Do
1. Brown the breakfast sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done. I like pretty well done, but don’t let it burn.
2. Add pumpkin to this mixture and mix well.
3. Stir in the broth and mix well.
4. Simmer 20-30 minutes.
5. Add heavy cream and water and simmer on low another 10-15 minutes.
Add salt and pepper to your taste.
If you are like me, your refrigerator is full of leftovers. I look forward to leftovers though because of what I get to make out of them later. My two favorites are Turkey Gumbo and Prime Rib Soup. These are my tried and true recipes and your family won’t even realize they are leftovers unless you tell them. The recipes I use are below and are fairly simple if you know your way around the kitchen.
I also bought a lot of candy and cookie making ingredients. Remember those have a really long shelf life so don’t worry about using them quickly. However, I still have a lot of vegetables leftover from making my dressing. If you do too, chop them up and freeze them to use again. Or you can do what I am going to do and make another stock and freeze that. I am always in need of a good stock for some recipes I am making.
1 1/2 lbs torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb smoked sausage , finely chopped (I use food processor)
1 lb smoked sausage , sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper (or a little more if you like)
2 tablespoons chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves
Make the roux.
In a large Dutch oven, over medium heat, combine the oil and flour.
Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
Add all the chopped veggies to the roux, along with the chopped sausage.
Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
Add the salt and cayenne pepper.
Add the broth and water, combining well.
Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
Add the turkey and sliced sausage to the gumbo.
Cook 15 minutes more.
Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
Stir in green onions and parsley.
Serve over rice.
Prime Rib Soup
4 beef ribs, trimmed from a cooked prime rib roast
2 cups beef stock
1 potato, peeled and cut into 3/4 inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon salt
1 teaspoon black pepper
1/4 cup chopped fresh chives
Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.
‘Tis the season to stock up! One of this week’s stock up items is Campbell’s Soup. Head over to Target to take advantage of what is likely the best price on Campbell’s soup available right now. These prices are good through this Saturday. So don’t delay! Enjoy!
Buy 5 Campbell’s Tomato or Chicken Noodle Soup $0.55, On Sale thru 11/19
Use $1.00/5 – Campbell’s Condensed Soup, Excludes Great for Cooking – (campbellskitchen.com)
Final Price: $0.35 each when you buy 5
Buy 2 Campbell’s Tomato or Chicken Noodle Soup $0.55, On Sale thru 11/19
Use $0.40/2 Campbell’s Chicken Noodle & Tomato Soups from SS 10/2
Final Price: $0.35 each when you buy 2