I’m actually eating Paula’s Pumpkin Soup as I type this post today. It’s my lunch on this autumn day, and it’s a perfect fall crock pot recipe!
Paula is a new friend of mine from the Washington DC Kids’ State Dinner trip. Many of us have kept in touch since the trip through a Facebook page. Paula has been a great friend and a fan of The Whole Bag of Chips. I’m thrilled to feature her recipe on here today.
It’s fast and easy and it was great for our day this past Sunday, which was filled with an afternoon of family fun at Don’s school, followed by a later afternoon of football, laundry and errands. Having dinner cooking in the crock pot on a day like that, couldn’t have been more helpful. I also threw a beer bread in the oven to go with it, since I can’t picture having a thick, hot soup such as this one, without a slice of beer bread to go along with it.
Here is the recipe for Paula’s Pumpkin Soup. Just to note, I doubled this recipe, using two quarts of stock and a 29 ounce can of pumpkin.
Thank you Paula for passing it along!
One quart chicken broth (low sodium and low fat)
One can pumpkin puree
1/2 TSP nutmeg
One half an onion
Garlic to your liking
Sweet italian turkey sausage
1 – 1 1/2 cups brown rice and quinoa
Sauté the sausage, onion and garlic in olive oil until the sausage is done.
Put everything but the brown rice and quinoa in the crock pot and cook on low for 6 hours.
Add the cooked brown rice and quinoa 30 minutes before serving.
If you prefer, orzo also makes a nice addition to this recipe.