Sausage & Miso Pumpkin Soup

Fall is such a wonderful time of year, especially when savoring a steaming bowl of soup on a crisp day. This simple dish tastes like autumn. Nutty and sweet pumpkin is a good friend to mellow white miso, which is salty and savory enough to add complexity. Andouille sausage gives body and a touch of heat to this soul-warming soup.


Pair with Valley of the Moon Pinot Noir. Its subtle and spicy earthiness compliments the richness of the soup.

Sausage & Miso Pumpkin Soup

Serves: 3 – 4


Ingredients

1/2 lb andouille sausage, diced
1/4 cup butter
1 cup onions, chopped
6-8 cloves garlic, smashed & chopped
1 tablespoon white miso paste
8 cups chicken stock
2 teaspoon cinnamon powder
2 teaspoon smoked paprika
1 1/2 lb pumpkin puree
1/2 cup heavy cream
salt & pepper to taste


Directions

1. Cook diced sausage in skillet with butter for 5 minutes.
2. Add onion and garlic and cook until soft. Add paprika and cinnamon followed by miso paste & pumpkin puree and cook 5 minutes.
Add stock and cook for 8-10 minutes.
3. Stir in cream and warm but do not boil. Serve immediately with store bought spiced pumpkin seeds, salt & pepper to taste.






Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.