Spicy Sausage Soup with Pumpkin and Quinoa
 
 
Ingredients
  • 2 tablespoons olive oil
  • 12 ounces andouille sausage (I used a chicken sausage), cut into ¼-inch thick slices
  • 1 medium onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1 cup pumpkin puree
  • ½ teaspoon sambal oelek (harissa or sriracha would work great too)
  • ¼ cup dry red wine
  • ½ cup uncooked quinoa
  • 1 quart chicken stock, preferable low sodium
  • 1 tablespoon apple cider vinegar
  • Plain Greek yogurt (or sour cream), for garnish
  • Crusty bread, for dipping, optional
Instructions
  1. Heat oil and sausage in large pot over medium heat - stirring frequently - until sausage begins to brown, about 8 to 10 minutes.
  2. Add onion, garlic, salt, pepper and thyme, and cook - stirring frequently - until onions soften and become quite fragrant, about 5 minutes.
  3. Add tomato paste, pumpkin and sambal oelek (or another type of hot pepper sauce), and cook for another 5 minutes, still stirring frequently.
  4. Add the wine, use it to scrape off any brown bits that have accumulated at the bottom of the pan, then add the quinoa, chicken stock and vinegar. Stir to combine, then increase heat to high. Once mixture starts to boil, reduce heat to low and simmer - stirring occasionally - until quinoa has cooked through, about 20 minutes more.
  5. Remove from heat, adjust seasoning if needed, and serve with a dollop of plain Greek yogurt and bread.
Recipe by Allons-Eat! at https://www.allonseat.com/spicy-sausage-soup-with-pumpkin-and-quinoa/