Are you pumpkin-ed out yet? If so, do you think you’ve got room for just one more? Like, this five spice pumpkin and sausage soup?
Don’t worry- it’s a good one. And different from the PSLs, the bread, muffins and rolls that you’ve (I’ve) been indulging in since last month. This one I’ve been wanting to post for a year, a YEAR!, but it came to be last fall after Thanksgiving, when pumpkin overload from all angles demanded that I want until this year to tell you all about it.
Remember last fall when I was obsessed about putting five spice powder on everything? You saw it in the waffles and granola, but it happened so much more behind the scenes. Now, soup. I made this post-Thanksgiving in an attempt to use up any leftover fall ingredients that were lingering in the pantry and the freezer and couldn’t believe how delicious it was! I’m not exaggerating!
The combination of the five spice powder with the sweet Italian sausage was a pleasant surprise, the sausage adding a little bit of heat, and the crushed red peppers adding a little more. I will say that the one thing that really made this extraordinary is, not surprising, homemade turkey stock. And not just any homemade turkey stock but the one that comes from Thanksgiving turkey bones, aka, the best soup that you make all year. Store bought works as well, but you know I’m in Ina’s camp on this one when a “good, homemade” one is just better. Trust in Ina, and in this case, trust in me.
This soup is a good one for that particular long weekend, too, when everyone is food-ed out and looking for something substantial but not heavy. Don’t worry- you’ll definitely still have room for a piece of leftover pie. As if you could be too full for a piece of pie, right?
Pumpkin soup gets a unique twist with Italian sausage and Chinese Five Spice powder in this Five Spice Pumpkin and Sausage Soup.Five Spice Pumpkin and Sausage Soup
Ingredients
Directions