Thought I’d blogged this before, but couldn’t find and needed the recipe for this week’s menu/shopping list. We used cream instead of coconut milk (yum) last time because that’s what we had on stock. This time we’ll probably try the coconut milk.
via Caveman food.

  • 1-1.25 lbs bulk breakfast sausage
  • 1/2 a large onion, minced
  • 1/2 cup mushrooms, sliced
  • one 15-oz can of pumpkin
  • 4 cups chicken stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • pinch of dried rosemary
  • 1 tsp paprika
  • pinch of red pepper flakes
  • 1 tsp sea salt or to taste
  • 2 T butter
  • 1/2 cup coconut milk

Heat the butter in a heavy deep pot and cook the onions, mushrooms and sausage all together. Add the pumpkin to the pot and deglaze with the chicken stock, and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.

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