I have so many recipe in my “pipeline” but just can’t seem to get them entered into my site fast enough! I wonder at what age I can teach my kids to type and blog??? I have a great healthy entree coming up, an incredible new -tini, and of course some holiday cookies! In the meantime, remember my Creamy Pumpkin Sage Sausage Pasta with Jimmy Dean sausage from a few weeks ago? Here is a twist to that same recipe. If you make the recipe, make extra sauce and turn it into this Cheesy Pumpkin & Sausage Soup! Make a big batch and get 2+ meals in one! Freeze this soup for later or eat it right away. But before I go more into this Cheesy Pumpkin & Sausage Soup, don’t forget to enter my Fall Giveaway if you haven’t already. Deadline is this WEDNESDAY, November 30th. You could win 1 of 5 gift cards for Williams-Sonoma/Pottery Barn! Just in time for the holidays!
I love this Creamy Parmesan Cauliflower Soup year-round! I think it’s light enough for warmer months, yet fulfilling enough for colder months too. This recipe makes a lot of soup, but you could easily cut the recipe in half. I like the bigger batch so I can freeze it in small containers and have quick and easy meals for a couple of months. I used Parmesan cheese but you could use your favorite variety of cheese. Top with your favorite toppings such as more cheese, bacon, green onion, croutons, and/or crackers just to name a few!
In case you were wondering, it’s still quite cold and wintery here in the northeast. Ok, you probably weren’t wondering, but bare with me. Been on a soup “kick” lately which is probably my way of coping with the horrible winter weather. I love broccoli and cheese soup but always hate making soups using cups and cups of heavy cream. So instead, I like to use evaporated milk. It still tastes really good and has less calories and fat which is a nice bonus! You won’t miss the cream!