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Spicy Pumpkin and Kielbasa Soup
I want to store this in memories for future use, but I thought some of you might like a copy, too.
Spicy Pumpkin and Kielbasa Soup
This unusual hearty soup makes a nice change for those cool Fall evenings. The unexpected blend just may become a soup and sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa makes it hearty.
Ingredients
1 1/2 lbs pureed pumpkin meat (unsweetened canned or make your own)
1 small Kielbasa (about 1 pound sliced into 1/4" rounds)
1 large onion, chopped
4 cups chicken stock
1 tbsp virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce
Directions
1. Saute Kielbasa in pan. When edges are browned slightly, remove from pan and place on paper towels*. Leave kielbasa juices and flavorings in pan.
2. Saute onion in oil in large pot until transparent. Add pureed pumpkin and garlic and blend.
3. Add chicken stock, stir and cook on medium low heat for 50 minutes. Add dash of hot pepper sauce. Taste and add salt and pepper if needed.
4. Let soup cool a bit then add yogurt and blend well. Stir Kielbasa into soup. Sprinkle fresh basil over top and serve with a crusty bread. If you like a spicier soup, add more hot pepper sauce.
Makes about 10-1 cup servings.
Spicy Pumpkin and Kielbasa Soup
This unusual hearty soup makes a nice change for those cool Fall evenings. The unexpected blend just may become a soup and sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa makes it hearty.
Ingredients
1 1/2 lbs pureed pumpkin meat (unsweetened canned or make your own)
1 small Kielbasa (about 1 pound sliced into 1/4" rounds)
1 large onion, chopped
4 cups chicken stock
1 tbsp virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce
Directions
1. Saute Kielbasa in pan. When edges are browned slightly, remove from pan and place on paper towels*. Leave kielbasa juices and flavorings in pan.
2. Saute onion in oil in large pot until transparent. Add pureed pumpkin and garlic and blend.
3. Add chicken stock, stir and cook on medium low heat for 50 minutes. Add dash of hot pepper sauce. Taste and add salt and pepper if needed.
4. Let soup cool a bit then add yogurt and blend well. Stir Kielbasa into soup. Sprinkle fresh basil over top and serve with a crusty bread. If you like a spicier soup, add more hot pepper sauce.
Makes about 10-1 cup servings.
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Yummy!
Re: Yummy!
How's it going on your end? How's work - as in, are you still worried about them laying bunches of you off?
Re: Yummy!
Things go well here. With the upturn of the stock market, money isn't so tight anymore, so I'm still employed. I've also reached an accommadation with the place: I now find everything highly amusing. I find that I am always ahead of the curve emotionally with the library. I guess I go through the stages of grief a little faster than most. I'm now on acceptance, where most others are on depression. Hee! I keep my eye out for other positions, but I'm struggling with what I want to do next. Yikes!