Pumpkin Soup with “Sausage” and Sage Ricotta

On the “set” (aka my hastily rearranged kitchen)

I don’t have any pictures for you today. Want to know why?

Because I have a VIDEO for you today!!!

My first foray into digital chefery is happening right now.

I’ve always wanted to make cooking videos, but haven’t had the courage or discipline to do it until now.

I’m planning on doing a series of 21 Day Fix-friendly recipes as my first videos – where we go from there is still up in the air, and I like it that way.

Underneath the video, you’ll find the full recipe details. I hope you enjoy it!

And now…Lights, camera, COOKING!

Pumpkin Soup with “Sausage” and Sage Ricotta
(Serves 2 // 2 Greens, 1 Red, 1 Yellow, and 2 tsp)

Rule #1: Don’t be intimidated by the ingredient list. When you’re eating healthy, you have to be the one to add in the flavor using herbs and spices!

Rule #2: Play with your food. Aside from the main ingredients (the ones you measure with your 21 Day Fix containers), feel free to play around with it. Don’t like sage? What about tarragon? Or oregano? Can’t find bison? What about shrimp? Or ground beef or chicken?

For the bisque:

2 tsp coconut oil
1 cup sweet potato
2 cups pumpkin or butternut squash
⅔ cup carrot
⅔ cup onion
⅔ cup celery
2 cloves garlic
½ tsp salt
¼ cup water + 2-3 cups water
1 Tbsp fresh lemon juice (about one good squeeze from ½ of a lemon)

Combine coconut oil, sweet potato, pumpkin, carrot, onion, celery, garlic, salt, and ¼ cup water in a large pot. Sauté over medium heat for about five minutes, allowing the vegetables to soften. Add in another 2-3 cups of water (enough to cover the vegetables) and continue cooking on medium heat, stirring occasionally and adding more water as necessary, until the vegetables are soft (about 15 minutes). Remove from heat, squeeze in lemon juice, and blend with an immersion blender until smooth. If the soup is too thick, add ¼ cup of water at a time until you achieve your desired consistency.

For the “sausage”:

2 tsp coconut oil
⅓ lb ground bison
1 clove garlic, minced
¼ tsp salt
⅓ tsp fennel seed, measured then crushed
¼ tsp red pepper flakes
⅓ tsp dried thyme
1 tsp fresh sage, minced then measured

While the soup is cooking, cook up the protein. Combine all of the ingredients in a sauté pan set over medium heat and cook through, breaking up the bison into small pieces.

For the sage ricotta:

½ cup ricotta cheese
1 Tbsp fresh sage, minced then measured
1 Tbsp fresh lemon juice

Combine all ingredients in a small bowl and stir until well incorporated and smooth.

To serve:

Ladle the soup into two bowls. Top with “sausage” mixture and ricotta sauce. Garnish with fresh sage.

BONUS: As an extra treat, cut out half of the coconut oil and drizzle 1 tsp of pistachio oil over each serving. It’s fantastic!!

One Comment

  1. October 6, 2014

    thanks like post

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