While the recipe boasts "paleo" I'm a pretty easy going paleo-er (as in I use maple syrup and honey sweeteners, I occasionally use grass fed butter, and I will indulge in grass fed greek yogurt sometimes) but I don't really consider sausage "paleo", cavemen weren't eating sausage and that's the premise of paleo eating.
That neither makes this soup less delicious or easy to make. It is still gluten-free and dairy-free too!
Ingredients-
2 lbs italian sweet ground sausage
1 medium onion, diced
3 garlic cloves, diced
2 (15oz) cans of pure pumpkin puree
32 oz container of gluten free organic chicken stock
1 tsp ground cinnamon
2 dried bay leaves
sea salt and pepper to taste
1 can of coconut milk (I left it out- so optional)
garnish with toasted walnuts (I also think it would be yummy with toasted pepitas too)
Sauté the sausage on medium in a large stock pot until browned then add onion and cook until translucent, add garlic and cook until tender, another few minutes. Add pumpkin and stock, stirring to prevent lumps. Season to taste, let simmer on low for 30 minutes, then add coconut milk if desired. Toast walnuts in a small frying pan until light fragrant, remove from heat immediately, top soup.
Very quick to make (15 minutes or less).
Enjoy!
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