CategoryDinner, Lunch, Main Dish

Yields1 Serving

1 ½ lbs pastured sausage of choice

1 tbsp organic tomato paste

½ tsp ground allspice

1 tsp garlic powder

½ tsp fennel seed

1 tsp red pepper flakes

1 tsp sea salt

1 small onion, finely diced

1 small buttercup or pumpkin pie pumpkin or butternut squash*

1 bunch kale (any variety)

4 cups chicken broth*

2 cups filtered water

1 tbsp apple cider vinegar

1/3 cup raw parmesan, pecorino or Manchego, grated

1 bunch chives, finely chopped (optional)

Heat a large saucepan over medium heat. Add sausage, tomato paste, allspice, garlic powder, fennel seed, red pepper flakes and salt. Stir to combine and cook for 5 minutes.

Add onions to the saucepan and cook for an additional 5 minutes, or until onions are softened.

Add pumpkin, kale, broth and water to the pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for approx. 20 minutes.

Add vinegar and stir. Taste and season with salt and red pepper flakes as desired.

Serve with grated parmesan cheese and sprinkling of chives (if using) on top.

NOTES:

Consider buying pre-peeled/chopped pumpkin/butternut squash, if you can find it. It will make life easier. Otherwise, here is a great method for peeling/chopping your own. I suggest the oven method as it is most "nutrient-safe."
If you can find a good, free-range chicken bone broth – use that. If you can’t – feel free to substitute with low sodium vegetable broth or low sodium free-range chicken broth. Pacific brand is my go-to when I need to use boxed broths...

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Ingredients