📖 Instructions

1. First, prep your veggies! Wash and chop one medium yellow onion, two cloves of garlic (mince those bad boys), and a pound of kale (roughly chop). Remember to wash your hands thoroughly before and after handling your ingredients!
2. Next, brown that sausage! Heat a tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of Italian sausage (removed from its casings) and cook until browned, breaking it up with a spoon. Set aside but don't forget to wipe the skillet clean.
3. Now for the pumpkin! In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a tablespoon of olive oil over medium heat until softened (about 5 minutes). Add a 15-ounce can of pumpkin purée, 4 cups of vegetable broth (or chicken broth, if you're feeling it), and a teaspoon of salt and a half-teaspoon of black pepper. Stir and let it simmer. Yummy!
4. Add the sausage and kale! Bring the pumpkin mixture to a simmer, add the browned sausage, and let it all cook together for a few minutes. Then, stir in the chopped kale and cook until wilted and tender.
5. Blend it up! Once the kale is nice and soft, you have two choices: carefully transfer the soup to a blender and pulse until smooth or, use an immersion blender directly in the pot. I prefer the immersion blender, it's so much easier—less washing up, you know?
6. Season and serve! Taste the soup and adjust seasonings as needed. You might want a pinch more salt or pepper, or maybe a dash of nutmeg for a warm, autumnal flavor. Ladle into bowls and garnish with a swirl of cream or a sprinkle of parmesan cheese if desired. Enjoy!!