Pumpkin Italian AIP Soup
This Pumpkin Italian AIP Soup is a creamy soup with hearty vegetables, a pumpkin base, and filled with italian sausage and herbs. The subtle flavor of pumpkin mixes deliciously with the carbonation of tyme, oregano, and sage. The carrots, onion, and white sweet potatoes add a nice hearty character to the soup, and the kale adds some fun color and brightness to this cold weather dish.
Ingredients
- ¾ Lbs Italian Sausage
- 1 Medium Yellow Onion
- 4 Cloves Garlic
- 4 White Sweet Potatoes a little more than 1.5 lbs
- 3 Carrots a little more than 1.5 lbs
- 3 Cups Chicken Broth or Vegetable
- ½ Cup Full Fat Coconut Milk Canned
- 1 Cup Pumpkin not pumpkin pie filling
- 1 ½ Teaspoon Salt
- 1 Teaspoon Pepper
- 1 ½ Teaspoon Thyme
- 1 ½ Teaspoon Oregano
- 1 ½ Teaspoon Sage
- 2 Cups Chopped Kale
Instructions
- Start by turning on a large soup pot to medium low heat and drizzle the bottom of the pot with olive oil. Add in the Italian sausage to cook.
- While the sausage cooks, peel and cut the onion into bite size pieces and mince the garlic. Once the sausage has cooked for about 3 minutes add the garlic and onion to the pot and cook for another 3 minutes.
- While the onions, garlic, and sausage cook, wash the vegetables. Peel and chop the carrots and chop the sweet potatoes.
- After the onions have sautéed for about 3 minutes and become translucent, add in the 3 cups of chicken broth or vegetable broth, 1 cup pumpkin, and ½ cup coconut milk.
- Once the vegetables are chopped, add in the potatoes and the carrots to the pot and press down so they are covered by the broth. Add in the spices and herbs, and Cover the pot.
- Turn the heat up to bring the soup to a boil. Once the soup is boiling, turn the heat down to medium heat and let simmer for about 25 minutes. Stir occasionally so the vegetables cook evenly.
- Once the vegetables are cooked through, add in the chopped kale and stir into the soup. Let the soup simmer for about 2-3 more minutes with the kale and then your soup is ready to serve!
Notes
if you do not have any fresh onions or garlic you can use powdered onion and garlic instead. Cook the sausage as instructed. Add 1 Tablespoon onion powder and 1 teaspoon garlic powder to the sausage while it cooks. Continue with the rest of the soup at normal.
To keep the kale bright green add the kale into the soup about 2 minutes before you turn the soup pot off. If you plan to simmer the soup longer than the recipe states, wait to add the kale. The kale will lose its color if you add it into the soup too soon!
To make sure your soup cooks quickly make sure to cut the vegetables into small bite size pieces. Make sure your veggies are covered in liquid. It is ok if they stick out the top a little bit, but depending on the size of your pot you may need to add ¼-½ cup more broth or water to get the veggies covered. Lastly, make sure to have a lid to cover your pot.