Try This Sweet and Spicy Fall Soup Recipe on a Cold Day!
We have so many fall soup recipe favorites, that it took us a while to come up with just the right one to share. We think we have found the perfect, balanced fall soup recipe that highlights the season's bounty. Better yet, this soup is easy to make and full of healthy, and tasty fall vegetables.
This deliciously decadent fall soup recipe with hot sausage, sweet potatoes, and Swiss chard is hearty and healthy, and trust us, will become a go-to for the coldest of winter days.
And the best part is, we were able to use our very own Farmview Market hot sausage. The spice added just the right amount of heat to the soup. You can use any sausage you prefer. We also used fresh, local ingredients from our garden.
We chose Swiss chard because we had loads of it picked fresh that day. You can use any fresh greens you prefer - there are so many to choose from this time of year.
We also experimented with seasonings. We encourage you to do the same. Soups are great for blending flavor pairings, and for exploring your inner culinary artist.
You can do the same and give your family and friends a new farm to table favorite. We have also included the recipe for our pumpkin puree! It’s so simple to make and adds amazingly fresh flavor to the soup.
Pumpkin and Sausage Soup with Sweet Potatoes and Swiss Chard
- 1 pound sausage, ground
- 1 large sweet onion, chopped
- 1 teaspoon garlic, minced
- 4 cups chicken (or vegetable) broth
- 15 ounces pumpkin puree (recipe below; canned pumpkin puree works too)
- 1 teaspoon fresh sage (you can use ground sage as well, but we opt for fresh herbs when available)
- 2 teaspoons ground nutmeg
- 2 large sweet potatoes, cubed
- 1 tablespoon brown sugar
- 2 cups Swiss chard, chopped, plus extra to garnish
First you will cook your sausage. We used a cast iron Dutch oven, but you can use any skillet you prefer. Brown the sausage over medium-high heat, then drain and return to your skillet. Add the chopped onion and cook until it becomes soft and transparent. Add the minced garlic and cook for 1 minute
Add the chicken broth, pumpkin puree, sage and nutmeg. Bring the mixture to a boil. Add the sweet potato. Reduce heat to low, cover and simmer for 30 minutes, or until the sweet potatoes are tender.
Add brown sugar and salt and pepper to taste. Finally, stir in Swiss chard and allow to simmer for 5 minutes or until the Swiss chard is wilted and soft. Transfer to bowls, add the remaining Swiss chard garnish and serve.
- 1 medium sized pumpkin
First, cut your pumpkin in half and remove seeds and fibers. Place cut-side down on a cookie sheet and bake at 425 degrees for 40-50 minutes or until soft.
Next, remove the pumpkin from oven and allow it to cool. Once it’s cooled, scoop out the interior flesh and puree in a blender until smooth.