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.