Soup is still on! Pumpkin Sausage Soup
We were planning a "Soups on Weekend" in the tasting room but since we're all trying to navigate our new reality we wanted to share some of our most requested recipes with you to try at home. We want to provide easy, delicious recipes with ingredients you can hopefully, still find in the stores or already have in your pantry. Since we are a winery, producing some of our best vintages yet, we're going to offer up some suggested wine pairings too.
Our Pumpkin Sausage Soup is our most requested recipe. We make it in large batches to feed our guests attending some of the most popular events in Amador County including, The Big Crush and Behind the Cellar Door. We didn't think you needed to make soup for 400 so we've included a recipe below that will feed a more manageable number of 6! It’s soup not science so feel free to play around with the ingredients, try using turkey sausage or tofu and vegetable stock for a vegetarian option. Top with almonds, pepitas or goat cheese for a different twist.
We drink wine with everything we cook at Andis! Try our Sauvignon Blanc which pairs well with the rich combination of savory pumpkin and sweet coconut milk featured in the recipe, it's a natural wine and food match! The soup is also hardy enough to pair with Zinfandel or Barbera if you're in the mood for red wine.
We want you to enjoy Andis Wines at home with whatever you're cooking so we're offering -
Free Shipping* when you order 6 bottles or more. Visit our online shop to order your favorite wine!
PUMPKIN SAUSAGE SOUP
2 lbs bulk Italian sausage
1 medium onion, diced
3 cloves garlic, minced
2 15oz cans pumpkin puree
32oz chicken stock
1 can coconut milk
1 tsp ground cinnamon
2 bay leaves
sea salt & black pepper to taste
2 tbsp toasted walnuts, chopped
2 tbsp pear, finely minced
1. Saute sausage in a large stock pot over medium heat for 3 minutes. Add onion and continue to saute, stirring occasionally until sausage is just cooked through and onion becomes clear, 10-15 minutes. Add garlic for the last 5 minutesof cooking time.
2. Carefully remove all but 1 tbsp oil from the pan. Add pumpkin and stock to pan. Season with salt and pepper. Stir in cinnamon and bay leaves. Bring soup to a boil, then reduce heat and simmer for 30 minutes.
3. Add coconut milk and stir to combine. Simmer an additional 5 minutes. At this point you can serve or transfer to a crock pot to keep warm until ready to serve. NOTE: If the soup reduces too much, add more chicken stock to thin the broth.