Kale, Sausage & Pumpkin SoupFitness and nutrition · Oct 13, 2021
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
2 cups cauliflower
1 Tablespoon butter
½ cup water
Preheat the oven to 375°F.
Cut the lid out of the pumpkin.
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.
Meanwhile, add your cauliflower to a microwave safe bowl and cook for 10 minutes or until soft.
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.
Add your mushrooms, peppers, salt, pepper, and thyme and sauté for a few minutes.
Add your broth, pureed pumpkin, and kale, cook for 5 minutes.
Add steamed/microwaved cauliflower to a high speed blender or food processor with water and butter. Puree until smooth and creamy.
Add cauliflower mixture to the soup and mix well. Cook for an additional 5 minutes.
Serve in the hollowed out pumpkin.