We’re back from a quick trip to the Kansas City area. My husband, Ervin, and I had the privilege of watching our ‘great’ nephew play the “Beast”, in ‘Beauty and the Beast’. What a wonderful performance we saw at the Kearney, Missouri High School. The only regret I had was my folks didn’t get to see and hear this wonderful performance. I’ll get that taken care of at Thanksgiving! What a blessing. Then with the small amount of time we had remaining we got together with close friends in Platte City. It was fantastic to break away from ‘routine’ for a few hours. If you can believe it the only shopping I did was for coffee!
Pumpkin Sausage Soup has been a part of my recipe collection for at least 15-16 years. I can remember making it the first time for just my family and then redirecting the ingredients for Thanksgiving one season. When I opened in the fall at Silver Dollar City in 2008 I debuted this interesting soup. It became a holiday standard for many families who are still serving it today. In fact it’s unusual if I don’t hear from someone who’s misplaced their recipe around the first of November, each year. I wouldn’t say this soup is a main entrée porridge. It will however take the place of a salad or an appetizer in various settings.
There are opportunities to use turkey sausage instead of pork sausage. I also think you would find pleasure with sweet potato versus the pumpkin. Cook the potato in chicken stock, with the skins for protein and nutrients then blend smooth. Butternut would also work, but I think the flavor would be more prominent with the sweet potato. Spices can be altered and dairy can be substituted as necessary. The last time I prepared the soup I made it the night before and rewarmed it in a crockpot.
It is also time for me to be the proverbial pest about preparing for Thanksgiving.
Watch those ads for sales and solidify the menu. Have a time line for the big day and definitely know what bowls or dishes will be holding your creations. Check out the beverage supplies and allow guests to bring dishes, beverages, chairs etc.
The more involved the gathering is the more connected the day becomes. It is this cook’s favorite holiday of the year. We’re having a big one this year with somewhere around 20 – 24 people in attendance. I can hardly wait! Some look at it as work, I see it as pleasure and a time of giving. With adequate planning you can cook and relax on this wonderful day.
Enjoy the crisp air, the changing colors and the fresh pot of coffee. Have a heavenly week. Simply yours, The Covered Dish. www.thecovereddish.com
Pumpkin Sausage Soup
1 pound of sausage, (Turkey sausage saves fat and calories.)
1 cup finely chopped sweet onion
2 1/2 cups chicken broth
2 cups canned pumpkin
1 teaspoon lemon juice
2 cups cream, room temp. (Fat free half and half also works.)
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup brown sugar (Could use Splenda brown sugar.)
Chopped Nuts, shredded manchego or parmesan cheese to top soup.
Brown and finely crumble the sausage in a skillet; drain. Sauté the onion in the remaining drippings. Mix all ingredients until well blended and heat in a saucepan or crock pot until thoroughly warmed. Sprinkle nuts or cheese for presentation. Could use both! This will serve 6-8 persons. Usually I don’t serve this as a main dish, usually only a cup at a time. “If” you can find Praline syrup you can add a tablespoon for some extra flavor, maple extract might work too.
The Covered Dish