Hearty Pumpkin Chickpea & Italian Chicken Sausage Soup

A couple falls ago, I remember drying out from a chilly rainy weekend and wanted something cozy to heat me up. I looked in my pantry and asked ChatGPT for some help, and this was the beginning of how this recipe came to be.

With some tweaks, it became a nice winter staple or any time you want a cozy, hearty meal in one bowl. Lots of protein, fiber and other nutrient-dense perks too!

I love making one-pot meals - so easy and quick. This can also be made stovetop very easily. Hope you enjoy it as much as I do!

Ingredients:

Makes 3-4 servings

• 2 links Italian chicken sausage, sliced/cubed/crumbled

• 1 can or boxed chickpeas, drained and rinsed

• 1 cup pumpkin puree

• 1/2 cup coconut milk (add more if you like it creamier; swap out for almond milk for less sat fat)

• 4 cups chicken or beef bone broth

• 1 small onion, diced

• 2-3 cloves garlic, minced

• 3 cups chopped kale (optional)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/2 tsp dried thyme

• 1/2-1 tsp salt to taste

• couple grounds pepper

• Fresh parsley or cilantro, for garnish (optional)

Instructions:

Instant Pot Method:

1. Set the Instant Pot to sauté mode. Add the olive oil, and once hot, add the sausage. Cook until browned.

2. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.

3. Add the chickpeas, pumpkin puree, milk, bone broth, kale, and spices. Stir to combine.

4. Close the lid and set the Instant Pot to "Soup" or "Manual" pressure cook mode for 10 minutes.

5. Once the cooking time is done, quick-release the pressure.

6. Stir well, adjust seasoning if needed. Serve with fresh herbs if desired.