This warm and savory autumn sweet potato and sausage soup is even more delicious and fun when served in a pumpkin. Made with sweet potatoes, pork sausage, and tied together with rice and chicken broth.
This soup is delicious served with some warm skillet cornbread. But if you want a fun fall meal that makes the best memories with your kids and loved ones try serving this soup in a pumpkin! It’s such a beautiful presentation and centerpiece for your table.
To serve this soup in a pumpkin:
Get a nice medium to large pumpkin. Wash your pumpkin, cut the top off, and clean the inside out. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. Place on a pan and bake in 350 degree oven for one hour or until soft where you can poke it with a fork but not too soft that it’s falling apart.
Meanwhile make your soup. Once the pumpkin is cooked, ladle the soup into the pumpkin and serve, scraping off bits of pumpkin on the inside of the pumpkin to add to the soup. So yummy and the perfect warm and cozy meal!
Happy fall y’all,
~Rachel Ballinger ☕️
Autumn Sweet Potato and Sausage Soup
Ingredients
Method
- Brown sausage in a skillet.
- Meanwhile in a large pot sauté the onion, celery, carrots, and sweet potato in the butter.
- Add the broth, rice, thyme, parsley, salt, pepper, and garlic powder.
- Once the veggies are mostly soft add the browned sausage and let it simmer for a couple minutes.
- Serve with cornbread.
Notes
Wash a large pumpkin, cut the top off, and clean the inside out. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. Place on a pan and bake in 350 degree oven for one hour or until soft where you can poke it with a fork but not too soft that it’s falling apart. Meanwhile make your soup. Once the pumpkin is cooked, ladle the soup into the pumpkin and serve, scraping off bits of pumpkin on the inside of the pumpkin to add to the soup. So yummy and the perfect warm and cozy meal!
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