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Ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
3 cups chicken broth
1 package Echrich Jalapeno and Cheddar sausages
2 15-ounce cans black beans, drained
1 15-ounce can diced tomatoes with juice
1 15-ounce can corn, drained
29-ounce can pumpkin puree
1/2 cup milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1 teaspoon sage
1/2 tablespoon thyme
cayenne pepper, to taste
salt, to taste
black pepper, to taste
sugar, to taste
Directions:
In a stock pot, heat olive oil over medium-high and saute the onions until they're translucent, about 5 minutes. Add sausage and brown. Pour in chicken broth, black beans, tomatoes, corn, and pumpkin. Stir and bring to a boil. Add milk, curry, cumin, sage, and thyme. Stir. Reduce heat to medium-low and simmer for approximately 10 minutes. Season to taste with cayenne, salt, black pepper, and sugar.
1 cup finely chopped onion
3 cups chicken broth
1 package Echrich Jalapeno and Cheddar sausages
2 15-ounce cans black beans, drained
1 15-ounce can diced tomatoes with juice
1 15-ounce can corn, drained
29-ounce can pumpkin puree
1/2 cup milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1 teaspoon sage
1/2 tablespoon thyme
cayenne pepper, to taste
salt, to taste
black pepper, to taste
sugar, to taste
Directions:
In a stock pot, heat olive oil over medium-high and saute the onions until they're translucent, about 5 minutes. Add sausage and brown. Pour in chicken broth, black beans, tomatoes, corn, and pumpkin. Stir and bring to a boil. Add milk, curry, cumin, sage, and thyme. Stir. Reduce heat to medium-low and simmer for approximately 10 minutes. Season to taste with cayenne, salt, black pepper, and sugar.
P.S. It's even better the next day!
Enjoy!
Enjoy!
~Krissy
Also Check These Fall Recipes:
Acorn Donuts
Applesauce Cookies with Caramel Frosting
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Pies
Pumpkin Bread!
Pumpkin Caramels
Pumpkin Penn Casserole
Pumpkin Chocolate-Chip Brownies
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