I have a fridge and freezer of veggies and other items I need to utilize asap. I made a few items this evening and more to come tomorrow. This soup is a total fabrication and is full of yummy meaty goodness. I jotted down the recipe quickly while cooking, as always vary amounts etc to your taste/lifestyle. I just happened to be making meatball mix for freezing in batches and decided mini meatballs would be good in the soup as well. For a vegetarian option, I would either use soyriso? (the soy chorizo) or another veggie type sausage. I would also add cannellini beans if going sans meat or even with the meat.
Pumpkin and Cabbage Soup
1 red onion, sliced
2 tbl. cooking oil
2-3 oz bacon, diced
1/2 medium head green cabbage, sliced thin
3-4 leaves fresh sage, chopped
2.5 qts water/stock (I used a combination of chicken stock and water)
1 lb pumpkin, roasted and pureed
salt and pepper to taste
15-20 mini meatballs browned in skillet (totally optional)
In large pot heat oil over medium heat. Add red onions and bacon and cook until bacon begins to brown and onions are limp. Add cabbage and sage and cook over medium heat stirring occasionally until cabbage appears limp. Add water, stock and pumpkin. Stir well, reduce heat and cover. Cook at a gentle simmer for 20-30 minutes. Taste for seasoning.
optional: make your own meat ball mix, small one bite balls, saute until brown then add to soup and simmer additional 10-15minutes. Can also purchase meatballs, quarter them and add to soup. I will be adding my meatball recipe soon.