Tag Archives: soup

Apple and Pumpkin Soup with Sausage

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. apple & pumpkin soup

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
Serves 6
Favorite fall flavors come together in a warm and creamy soup.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 links Italian Sausage, casings removed
  2. 1 1/2 teaspoons olive oil
  3. 1 medium onion, minced
  4. 3 cloves garlic, minced
  5. 2 medium apples, roughly chopped
  6. 4 cups broth (vegetable or chicken)
  7. 1 15 ounce can pumpkin puree
  8. 1 teaspoon dried sage
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 1/4 teaspoon smoked paprika
  12. 1/2 teaspoon thyme
  13. 1/4 teaspoon rosemary
  14. 1/2 teaspoon nutmeg
  1. 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.
  2. Heat oil and add onions, sauteing 5 minutes. Add garlic saute another 2 - 3 minutes.
  3. Add apples and saute 5 - 7 minutes.
  4. Pour in broth, stir in pumpkin, and add all spices. Bring to low boil cooking until apples are tender.
  5. Once apples are tender, use a blender or immersion blender to puree apples until smooth.
  6. Add sausage and cook an additional 3 - 5 minutes.
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247. When Life Hands You Lemons…Make Soup!


Apparently somewhere along the line I became that girl who cooks everything her man requests. Okay, that’s total bullshit. I still cook what I want. It just so happens that in this case what I wanted was requested by my man. While we were meal planning for the week, he requested Avgolemono Soup (Greek Egg Lemon Soup).

I couldn’t tell you the last time I ate this soup, but I do have very fond memories of eating it all the time in high school. My neighborhood has a huge number of Greek-owned diners, and there was one we frequented on days off and early dismissal days and occasionally after youth group and really any chance we got especially if it was Thursday (Egg Lemon Soup Day).

Of course, with all these fond memories floating around in my head, I immediately knew I had to add it to the meal plan. My next mission was to figure out how the hell to make it.  I did a Google search and checked out a few recipes settling on one that seemed pretty basic and easy to make (read: impossible to screw up.)

All day I was questioning my ability to make an Avgolemono Soup that would live up to my (at least partially Greek) boyfriend’s standards. I was seriously terrified I was going to make something horribly inedible. The only thing that induced such terror in me is the plight of making homemade bagels. (Notice that to this day, I have yet to make homemade bagels?)
While I had some down time at work, I decided to do another Google search for recipes and ran across this post by Sassy Radish.

After reading the post and taking a look at the recipe, I instantly felt better about making this dish.  I could tell this blogger had done her homework to really construct a stellar Avgolemono Soup recipe.  I was 100% more confident in my ability to make this soup.  I followed the recipe pretty much exactly, except I used a rotisserie chicken I got for $1.99 at the Jewel, and I cooked the orzo in the soup like one of the commenters suggests.  The soup turned out awesome (though it was a bit heavy on the lemon so you might want to scale back some if you’re not big into lemon.)

So lesson of the day…trusting your recipe is important.  If you’re not comfortable with the recipe (or your abilities to improve a mediocre recipe,) you’re not going to feel confident in your cooking.  I guess this explains why I tend to turn to the same bloggers and websites when I’m in need of meal ideas.

Now, does anyone have a good recipe for Greek lasagna?

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