cozy italian pumpkin soup

I love the rain. 

Even when it decides to rain for a week and a half straight, like it did this past week, I still love rain.

 So when the continual downpour would take a break, I'd step outside with my camera and take pictures, because rain just has a way of making everything look magical.

And then the rain would start again, and I'd go inside and make soup. It's the only appropriate thing to do, really.

 

What I love about this recipe is that it's super easy, and yet it still tastes impressively delicious. So I don't have to give up a whole afternoon of studying just so I can have a decent dinner.

It's simple.

You boil the potatoes, sauté some veggies, and blend it all up. Then you heat up your soup and sauté some 'shrooms to go on top!

It's healthy.

It may seems like just a bowl full of carb-y comfort food, but really this soup is made from wholesome ingredients that are essential to your healthy diet.

It's delicious.

Smooth and rich with a lovely Italian flavor that my dad is completely obsessed with (as am I!) This cozy soup is the perfect thing for a cold and rainy fall day.

 

Cozy Italian Pumpkin Soup

  • 3-4 gold potatoes
  • 2 1/2 cups chicken broth
  • olive oil
  • small onion
  • 1/4 head of cauliflower
  • 1 tsp minced garlic (about 3 cloves)
  • 1/2 cup almond milk
  • 1 can pumpkin purée
  • 1 T Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp savory
  • 2 tsp salt 
  • 2 T cooking wine (sherry)
  • 4 Italian sausages (optional)
  • 6-8 white button mushrooms
  • pinch salt

Wash the potatoes and cut into quarters. Place in a medium-small pot and pour broth over them. Cover the pot with a lid and cook until potatoes are soft. 

Grease a skillet with olive oil. Cut the onion and cauliflower into small pieces and place in the skillet with minced garlic. Sauté until onion and cauliflower are soft.*

In a high-power blender or a food processor, combine potatoes, broth, almond milk, and cooked onion-cauliflower-garlic combo. Blend until puréed. Pour mixture into a medium-sized pot and combine with pumpkin purée, spices, and cooking wine. Place over low heat to warm.

Slice up the sausage and the mushrooms. Place them in the same skillet that was used earlier. Add some salt and olive oil. Sauté until mushrooms are soft. 

Serve the soup once it’s hot and top with mushrooms and sausage.

Notes:

*I stole a few tablespoons of the broth from the potatoes to add to the onions and cauliflower to help them cook a little faster and not get too dry in the skillet. 

 

Enjoy!

Ali <3