Ingredients
- 1 medium pumpkin, cleaned out
- 1 or 2 packages of Ballerina Farm breakfast sausage
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 large onion chopped
- 6 cloves garlic minced
- 8 cups broth
- 6 red potatoes, diced
- 1 tsp Italian seasoning
- 2 cups milk
- 6 Tbsp cream cheese (plus more to line the pumpkin)
- 3 Tbsp Ballerina Farm high protein farm flour
- 2 Tbsp butter
- 1/2 tsp Ballerina Farm coarse grey french salt
- 3 cups spinach or collard greens
Directions
- Preheat the oven to 350.
- Clean out the pumpkin and line the inside and lid with cream cheese.
- Place the pumpkin on a cookie sheet and put it in the oven. Cook for about 1 hour or until the pumpkin is tender.
- While the pumpkin is cooking, prepare the soup. Remove the sausage and crumble it into a large soup pot over medium heat. Add the red pepper flakes, smoked paprika, onion and garlic then sauté until the sausage is fully cooked.
- Next, add the broth, Italian seasoning and potatoes. Increase heat to high and bring to a boil, cook the potatoes until tender.
- While the potatoes are cooking, prepare the cream sauce. Add the milk, cream cheese, flour and salt into a blender and blend until smooth.
- Next, melt the butter in a small saucepan then add the blended cream mixture and stir until very thick. Once the potatoes are tender, add the thickened cream mixture and collard greens to the soup and cook until the greens are wilted. Remove from heat and transfer the soup into your cooked pumpkin!
- Remove from heat and transfer the soup into your cooked pumpkin!
Recipe Note
- Don’t forget to scrape the sides of your pumpkin as you serve! 🎃✨
