Besides the last weeks of 2014 being filled with Christmas preparations, I also had more than a dozen doctors appointments, including a few in NYC for my Chinese medicine, PK Protocol, and allergist doctor. The last one, this past weekend, was directly in the city, allowing me to grab a some chicken from Hu Kitchen for dinner on the way home. Having this restaurant in the city is such a large stress reliever, as I know I can always rely on finding a piece of good quality protein that I can actually eat. Typically when I am traveling, I bring a variety of green juices packaged in small mason jars, as a means to get my “daily greens.” Though I love salads, they tend to be a bit hard on my leaky gut, making shots of green juice perfect for days when I am a extra busy.
Speaking of being extra busy, today’s pumpkin sausage soup was created as a way to feed my family who had just taken a day trip to Cape Cod, MA. I did not go, as I was both already exhausted from previous appointments, and had one the day of. Therefore, while I spent the day resting, I knew that my family would appreciate a warm, satisfying meal, especially after being in the car all day. As suspected, everyone was rather happy to come home to a table fully set and warm soup bubbling on the stove, as my mom had previously declared to them it was going to be hot dogs for dinner.
Because I was looking to save energy, I did not carve, roast, and puree a pumpkin, but instead decided to use the extra cans of organic pumpkin that we had stocked up on for Thanksgiving. Together, with the local leeks, pork sausage, homemade beef stock, and just a pinch of cinnamon, this soup was a hit for all around the dinner table. By combining a bit of sweet and savory ingredients, it came out extremely satisfying, and was voted much better than grilled hot dogs. Though there were some leftovers, it quickly got eaten up for lunch in the days after, proving the soup to be just as delicious as previously claimed.
Pumpkin Sausage Soup
- 1 1/2 lb pork sausage (or) ground pork *AIP spices in notes below
- 1 cup leeks – sliced
- 2 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp cinnamon
- 1 tbsp sea salt
- 2, 15 oz canned pumpkin
- 2 1/2 cup beef stock
- 1/4 cup maple syrup
- 3 cups spinach
- In a large stock pot, heat lard on low heat until melted.
- Chop pork sausage into chunks, slice leeks, and add both to the pot.
- Sprinkle with 1 tsp sea salt, thyme, basil, and cinnamon, allowing to sweat out and cook for 10-15 minutes.
- Once the leeks are soft and sausage cooked through, add in canned pumpkin, maple syrup, and beef stock.
- Sprinkle with remaining 2 tsp sea salt, stirring until fully combined.
- Keep the heat on low, allowing the soup to become very hot, about 10-15 minutes.
- Once hot, stir in spinach until wilted and serve.
If you are using plain, ground pork, add an extra tsp of basil, thyme, salt, and oregano, plus a tbsp of garlic powder to the meat.
Isaiah 30:15 “Thus says the Lord God, the Holy One of Israel; “In returning and rest you shall be saved; in quietness and confidence shall be your strength.”