This is a keeper….sausage pumpkin soup with a sprinkle of queso fresco. Made with the help of bacon, onion, serrano, chipotle, garlic, chicken stock and unabashed food lust. I don’t know what it is about this soup; it gives me the same feelings as when I watch Outlander….rawr.
R E C I P E
1 pkg (12 oz) of your favorite sausage (I used Aidells Spicy Mango with Jalapeno)
4-5 strips of bacon, cut into lardons
Any onion, medium, diced
3 cloves of garlic, minced
1 serrano pepper minced
1 tbs of chipotles in adobo
1 small can (15 oz) of packed pumpkin
1 box of chicken stock
2 bay leaves
crushed red pepper
1 chunk of crumbled queso fresco or feta
1. In a dutch oven or stock pot, saute the bacon until cooked, not crispy. (I bought cooked sausage and added it in step 2. If you are using raw, brown it with the bacon in step 1.)
2. Add onion with a pinch of salt and crush red pepper and saute until softened. Then add garlic, serrano, chipotle and cooked sausage. Cook a minute or two.
3. Add pumpkin and chicken stock and more salt. Scrape up any bits on the bottom. Bring to a low boil then simmer for 10 minutes.
4. Serve with crumbled queso fresco. Or try feta, goat cheese or ricotta. Tastes even better reheated.
Photo: Becca Henry