Thursday, October 20, 2011

Pumpkin Sage Tortilla Soup

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Don't you just love it when things work out, almost like they're meant to be? This week's cold weather arrived at the same time as Tanji Patton's email with a really great Fall recipe! You can be Tanji's BFF too, just sign up HERE. I can't wait to make this...

Pumpkin Sage Tortilla Soup
1 12 oz package of HEB Sage Sausage
3 tablespoons freshly chopped garlic, divided use
1 jar Canyon Foods Tortilla Soup
1 small can pumpkin puree (not pumpkin pie filling)
½ cup heavy cream, Half and Half or milk
1 cup Central Market Organic Chicken Stock
1 teaspoon Adams Reserve Rubbed Sage
½ teaspoon Adams Reserve Nutmeg
1 can Cannellini Beans, drained and rinsed
Optional garnish: toasted pepitas & grated parmesan cheese

Heat a soup pot over medium high heat. Add sausage and cook until well browned, breaking up chunks as it cooks. Reduce heat to medium and add half of the garlic and all the rest of the ingredients. Simmer for 15-20 minutes to heat through and add the rest of the fresh garlic just before serving. Garnish with grated parmesan cheese and toasted pepitas if desired. Serves 4

1 comment:

  1. I'm not a huge fan of sage and if the sausage wasn't spicy, I could totally do this. We've been having some soup weather, thank goodness. I'm a big soup fan! One of the few things I make on a regular basis, weather permitting.


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