It’s been a long time since I’ve gotten creative in the kitchen…a really long time. But yesterday, I decided to honor the start of fall by whipping up a fall-tastic soup (or if we’re being totally honest, I hadn’t gone grocery shopping yet and was trying tomake something out of the random ingredients in my kitchen.
Enter Apple and Pumpkin Soup with Sausage. This soup puts all my favorite fall flavors into one delicious bowl. It’s got a little bit of salty from the sausage, some savory spices, and a hint of sweetness from the apples. I think it would be good with a bit of gouda or extra sharp cheddar sprinkled on top for a bit of extra creaminess. Plus it’s quick and easy to make, for the nights just you need to get dinner on the table.
Apple and Pumpkin Soup with Sausage
Favorite fall flavors come together in a warm and creamy soup.
- 2 links Italian Sausage, casings removed
- 1 1/2 teaspoons olive oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 medium apples, roughly chopped
- 4 cups broth (vegetable or chicken)
- 1 15 ounce can pumpkin puree
- 1 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/2 teaspoon nutmeg
- In dutch oven over medium heat, brown sausage breaking up into small chunks while it cooks. Once sausage is done, remove from pan and set aside.
- Heat oil and add onions, sauteing 5 minutes. Add garlic saute another 2 - 3 minutes.
- Add apples and saute 5 - 7 minutes.
- Pour in broth, stir in pumpkin, and add all spices. Bring to low boil cooking until apples are tender.
- Once apples are tender, use a blender or immersion blender to puree apples until smooth.
- Add sausage and cook an additional 3 - 5 minutes.
Running In Chucks http://runninginchucks.com/
Sometimes I make a dish that I must be shared immediately. This is one of those times. After a long, unplugged weekend in Michigan, it was a bit of a struggle to get back into the swing of things. I decided grocery shopping was unnecessary since I’d be out-of-town again soon which left me working with what I had on hand for dinners this week. This probably wasn’t my best idea ever, but I survived. Wednesday night I was feeling uninspired and ended up eating some of those freezer burritos with some carrots and half a pear; I know, totally lame. Yesterday though, yesterday inspiration struck hard during a lull at work – salmon risotto.
I was expecting a tasty result, but what I got was even better than I expected. Simple, flavorful, fairly light for a risotto dish, and totally addicting. I could not stop taking bites. Risotto is one of those dishes that seems all fancy and difficult to make, but the truth is it’s pretty damn simple. The key is keeping the broth warm while you’re cooking the rice. If you want more guidance, check out Julie‘s post on How to Make the Perfect Risotto.
Prep Time: 5 minutes
Cook Time: 45 minutes
- 2 1.2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3/4 cup arborio rice
- 1 teaspoon dried dill, divided
- 1/4 cup white wine
- 4 cups chicken stock
- 9 oz cooked salmon
- 1 oz smoked gouda cheese, shredded
In a large saucepan over medium heat, warm chicken stock.
In a large stock pot of dutch oven, melt butter over medium-high heat. Add onions and garlic cooking 3 – 5 minutes until soft and translucent.
Add rice and toast, stirring once or twice, for another 2 – 3 minutes.
Add 1/2 teaspoon dill and pour in wine. Cook until wine is reduced to a glaze.
Add chicken stock in 1/2 cup increments allowing rice to fully absorb the stock before each addition; stir frequently until rice is tender. NOTE: you may not need all of the broth. Check rice after about 3 1/2 cups.
Once rice is tender stir in the cooked salmon, remaining dill, and smoked gouda until cheese is melted and salmon and dill are incorporated.
- This is a great way to repurpose leftover salmon, but you could just as easily use canned salmon. I didn’t have either, so I pan-fried two filets I had in my freezer in a little bit of olive oil and soy sauce.
- This would be excellent with a splash of lemon juice added – made 1 – 2 teaspoons.
- I originally intended to use parmesan cheese but didn’t have any on hand. The smoked gouda worked well, but parmesan would be just as good I think.
- Feel free to add some veggies when you add the salmon. I just didn’t have any that I thought would go well.)
Also, let’s not think too hard about that fact that I have the ingredients on hand to throw together a salmon risotto, but I don’t have any fresh veggies or parmesan cheese…I don’t get it either.