Fall is such a wonderful time of year, especially when savoring a steaming bowl of soup on a crisp day. This simple dish tastes like autumn. Nutty and sweet pumpkin is a good friend to mellow white miso, which is salty and savory enough to add complexity. Andouille sausage gives body and a touch of heat to this soul-warming soup.

Pair with Valley of the Moon Pinot Noir. Its subtle and spicy earthiness compliments the richness of the soup.

Serves: 3 – 4

1/2 lb andouille sausage, diced

1/4 cup butter

1 cup onions, chopped

6-8 cloves garlic, smashed & chopped

1 tablespoon white miso paste

8 cups chicken stock

2 teaspoon cinnamon powder

2 teaspoon smoked paprika

1 1/2 lb pumpkin puree

1/2 cup heavy cream

salt & pepper to taste

1. Cook diced sausage in skillet with butter for 5 minutes.

2. Add onion and garlic and cook until soft. Add paprika and cinnamon followed by miso paste & pumpkin puree and cook 5 minutes.
Add stock and cook for 8-10 minutes.
3. Stir in cream and warm but do not boil. Serve immediately with store bought spiced pumpkin seeds, salt & pepper to taste.