The only thing I would’ve changed with this soup was taking a better picture of it! My kitchen skillz makes up for my lack of skillz in photography. Plus I was starving and if you had a bowl of amazing soup in front of your face would you bother taking more than one pic?? Didn’t think so.
From start to finish it took less than 30 minutes to have this soup on the table. Incredibly simple to make too. Even newbie cooks could serve this and get rave reviews.
My daughters devoured their entire bowl and asked for it for lunch today. Definitely kid friendly. Well, in all fairness my kids eat whatever I make them or they starve. Mean mom. Seriously though, my kitchen motto has always been they eat the same food we do unless it’s too spicy. Children adapt to what you serve them. Sure they have foods they don’t particularly like and I don’t force them to eat those. More on this subject in a later post. On to the soup!
Serves 4 as a main dish.
- 5 links of paleo friendly Italian chicken sausage sliced in half lengthwise then sliced into bite size pieces.
- 1 cup of sliced leeks
- 3 cloves garlic minced
- 2 Tb Coconut oil
- 2 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp dried sage
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp black pepper
- 1 15oz can pumpkin
- 4 cups chicken bone broth or stock
- 2 Tb maple syrup
- 3 cups torn spinach
- In a large stockpot heat coconut oil over low heat until melted. Add leeks and allow to soften for about 3-5 minutes. (The longer they cook on low the better they get. If you’re in a rush 3-5 min. If not let them caramelize and the flavor will add to the soup)
- Add the sliced chicken sausage to the leeks. Cook until they are heated through and lightly browned.
- Add the garlic and cook for a one minute until fragrant. Stir in all the herbs and spices.
- Pour in the pumpkin, broth and maple syrup, stir until pumpkin is mixed in.
- Allow the soup to come up to a simmer then stir in spinach. Cook for a minute or two until wilted.