2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1/2 c half and half (I prefer heavy cream)
1 clove garlic, minced (I usually use a little bit more than this)
1 1/2 t Italian Seasoning
1 pound spicy breakfast sausage
Brown sausage, drain, and then add the onion, mushrooms, garlic and herbs. When the onion is translucent, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the cream and simmer on low another 10 min. Taste and add salt/pepper as needed.
I serve this with a little swirl of cream on top to make it look fancy and a side of corn bread. Also, some red pepper flakes on the table so people can spice up a bit more if they prefer.
For freezer: cook sausage, drain, add onion, mushrooms, garlic, Italian seasoning, place in quart freezer bag. Place that bag in gallon bag along with a 2c bag of pumpkin puree.
To serve: put all ingredients in pan, add 4c chicken broth, heat, simmer 20-30 minutes, add cream and simmer another 10 minutes.
4 c. chicken broth
1/2 c. minced onion
1/2 c half and half (I prefer heavy cream)
1 clove garlic, minced (I usually use a little bit more than this)
1 1/2 t Italian Seasoning
1 pound spicy breakfast sausage
Brown sausage, drain, and then add the onion, mushrooms, garlic and herbs. When the onion is translucent, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the cream and simmer on low another 10 min. Taste and add salt/pepper as needed.
I serve this with a little swirl of cream on top to make it look fancy and a side of corn bread. Also, some red pepper flakes on the table so people can spice up a bit more if they prefer.
For freezer: cook sausage, drain, add onion, mushrooms, garlic, Italian seasoning, place in quart freezer bag. Place that bag in gallon bag along with a 2c bag of pumpkin puree.
To serve: put all ingredients in pan, add 4c chicken broth, heat, simmer 20-30 minutes, add cream and simmer another 10 minutes.
No comments:
Post a Comment