- Prep Time: 20h
- Cook Time: 4h
- Category: book recipe, Healhty Dinners
Ingredients
- 1 cup pureed pumpkin
- 3 large potatoes, peeled and chopped
- 2 large parsnips, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1/2 red bell pepper, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 pound smoked sausage link, chopped
- 64 ounces turkey or chicken broth
- pepper
- salt
- parsley to top if desired
Instructions
- Preheat oven to 350 degrees fahrenheit
Pumpkin Puree
- If you choose to use a fresh pie pumpkin for your soup then it will need to be prepared first. This can be done a day or two before if desired.
- Cut the stem off the pumpkin and then cut it in half. Scoop out all of the seeds and strings and place cut-side down on a foil lined baking sheet. Cover in foil and bake at 350 degrees until tender. This will be about 1 1/2 hours.
- After the pumpkin has cooled, scoop out the flesh and puree it with a potato masher by hand, a blender, or food processor until smooth. Measure out 1 cup and set aside for the soup.
Soup
- Place the potatoes, parsnips, carrots, red pepper, garlic cloves, bay leaf, sausage, turkey broth, and pumpkin puree in a large crockpot and give it a couple stirs.
- Cook on high heat for 4 hours or on low heat for 6 hours until the potatoes are tender. Then season with salt and pepper to taste and top with parsley if desired.
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