Fall is on us, the snow is here, and it is time for Soup Season to begin! Steph prepares a Pumpkin Sausage Soup in this week’s episode, and also gets some Apple Cider Sangria, a perfect fall drink to kick off the cooler weather.
If you haven’t listened to our latest episode you should check it out. We do a Beer and Halloween Candy pairing, and talk about local coffee in our 50 State Coffee Challenge.
Pumpkin Sausage Soup
- 1 carton chicken or vegetable stock
- 1 can pumpkin puree
- 1 can light coconut milk
- 1 sweet onions, diced
- 1tbs minced ginger
- 4 cloves minced garlic
- 1 Tbs flour
- 1lb sweet italian sausage
- 1 red bell pepper, diced
- 1 yellow or orange bell pepper, diced
- 1 bunch kale chopped into bite size pieces
Instructions: Brown sausage, remove from pot and reserve for later. Add onion, garlic, peppers and ginger and saute for 5 min in the leftover sausage drippings in the pot. Add flour and stir in for 1 min. Slowly add chicken stock to de-glaze pan and form a roux, then continue to add the rest of the carton of stock. Add the pumpkin puree, coconut milk, and chopped kale. Let simmer for 10-15 min or until vegetables are tender. Add sausage back to the soup and enjoy!
Apple Cider Sangria
- 1/2oz spiced rum or bourbon (we used 10,000 Drops Spiced Rum)
- Apple cider
- 1/2 can hard apple cider (we like minneapolis cider co)
- Apple slices and fresh cranberries
- 1/2 oz pure maple syrup
- Cinnamon stick
Fill glass half way with sliced apples and cranberries. Add rum and fill glass with equal parts regular apple cider and hard apple cider. Top with maple syrup. Stir everything together with the cinnamon stick and leave in for garnish. Cheers!
What an excellent way to kick off the fall! What are your fall favorites! Leave a comment below!
And for those of you who listen to the podcast and want to know more about Zombie Dice, please see the link below!