By Jill’s Gourmet Dreams October 2019
Music Inspiration: Let It Rain (Is There Anybody) by Crowder
Prep: 10 mins
Completion: 30 mins
Onion, ½ diced small
Garlic fresh, 1 tsp
Butter 3 Tbsp
Pumpkin puree, 1 can, 24 oz
Vegetable Stock (or Chicken stock) 3 ½ cups
Cinnamon 1 tsp
Ground Ginger 1 tsp
Allspice 1 tsp
Ginger fresh, minced, ½ tsp
Brown Sugar 2-4 Tbsp
Maple Syrup, pure, 3 Tbsp
Cinnamon Applesauce, 1 cup
Kosher Salt 2 tsp
Star Anise, 1
Heavy Cream, ½ cup
Aidell’s All Natural Chicken & Apple Sausage
Green Apple (sliced or diced) and chopped Italian Parsley for garnish
Pumpkin Seeds, raw and shelled
Vegetable Oil 1 Tbsp
LET’S GET COOKING:
Sauté onions in butter on medium heat in a large pot until translucent, then add garlic and cook one minute.
Add canned pumpkin puree, stock, cinnamon, ground ginger, allspice, fresh ginger, brown sugar (start with 2 Tbsp, and add more if your taste preference likes your soup sweeter), maple syrup, cinnamon applesauce, salt, and star anise. Simmer on medium heat until all ingredients are tender, approximately 15 mins.
Roast the pumpkin seeds by tossing them in a little canola or flax oil and a sprinkling of salt. Place them on a sheet pan, and roast at 375 degrees F in the middle of the oven for approx. 10 mins, stirring occasionally for even browning, until golden and crispy.
Cook the Aidell’s sausage according to package directions, then slice into thin pieces.
Remove soup from the heat after simmering for 15 mins. and remove the star anise. Add the heavy cream and stir to incorporate.
Taste the soup, and adjust the salt and sweetness levels as you prefer. If you like a sweeter soup, add additional brown sugar and pure maple syrup as you like.
**If the soup gets too thick, just add a bit more stock or water to thin it to the consistency you like best before serving.
Garnish with sliced green apple, parsley, and roasted pumpkin seeds.