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Rachel Ballinger

Autumn Sweet Potato and Sausage Soup

This warm and savory soup made with pork sausage and sweet potatoes and rice is a comforting fall dish.
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Servings: 12 Servings
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground pork sausage
  • 6 tbsp butter
  • 1 onion chopped
  • 4 stalks celery chopped
  • 4 carrots chopped
  • 4 medium sweet potatoes peeled and chopped
  • 8 cups chicken broth and more as needed
  • 1 cup rice
  • 1 tsp thyme
  • 1 tsp parsley
  • Salt pepper, garlic powder to taste

Method
 

  1. Brown sausage in a skillet.
  2. Meanwhile in a large pot sauté the onion, celery, carrots, and sweet potato in the butter.
  3. Add the broth, rice, thyme, parsley, salt, pepper, and garlic powder.
  4. Once the veggies are mostly soft add the browned sausage and let it simmer for a couple minutes.
  5. Serve with cornbread.

Notes

Adding some chopped kale right at the end with the sausage would be delicious twist.
To Serve in a Pumpkin:
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!