Thanksgiving is over, fall is coming to a swift end, and I am so tired of only seeing sweet pumpkin recipes. So many holiday flavors are only used in sweet applications. I too am guilty of making more sweets than savory items.
I decided to challenge myself…and I also had some leftover gourds from my thanksgiving decorations. Why not try to take a commonly used sweet ingredient and make it savory. Who needs another pumpkin pie variation. Making a different recipe requires holding back on the addition of sugar and jamming in savory ingredients. The result is a super hearty and warming pumpkin soup with beans and chicken sausage.
My recipe is extremely simple and extremely flavorful. Perfect for the few chili nights we get here in Savannah. It is also a bendable recipe. You can use any type of bean you prefer. You can use canned or make your own. I used chicken sausage as the protein, but feel free to add in ham, bacon, or anything else.
Also, I added topped the finished soup with some toasted pumpkin seeds for good measure.
- 4 Cups of Peeled and Chunked Pumpkin
- 2 Cloves of Garlic, diced
- 2 Cups of Chicken Stock
- 1 Teaspoon of Paprika
- 1/2 Teaspoon of Turmeric
- 1/4 Teaspoon Red Pepper
- 1 Can of Black Beans, drained and rinsed
- Salt & Pepper to Taste
- The Seeds from Pumpkin
- 3 Links of Chicken Sausage
- First roast your pumpkin.
- Evenly coat with olive oil, season with salt and pepper, and roast at 425 degrees Fahrenheit for approximately 30 minutes.
- In a saucepan, combine roasted pumpkin, garlic, chicken stock, paprika, turmeric, red pepper, and a pinch of salt and pepper.
- Brink the chicken stock to a low boil, then reduce to a simmer.
- While the stock is heating up, roast your pumpkin seeds.
- Evenly coat cleaned pumpkin seeds with olive oil, salt, and pepper.
- Spread thinly onto a baking sheet and roast at 425 degrees for 10 minutes or until lightly golden brown.
- Set aside after roasting.
- Once the garlic in the pot is fragrant, remove the pot from the heat.
- Puree the ingredients together until smooth. Add more salt and pepper if needed.
- Put the pot back onto the stove, over medium-low heat.
- Pour in the black beans.
- While the beans heat up, sear the chicken sausage.
- In a skillet heat olive oil over medium-high heat and sear the sausage until golden brown.
- Serve the finished soup by topping each bowl with sliced sausage and roasted seeds.