Cooking Instructions
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Step 1
Dice the
Sweet Potatoes (2)
Step 2
Peel and thinly slice the
Onion (1)
.
Step 3
Heat the
Butter (15 g)
in a large dutch oven over high heat. Brown the
Ground Sweet Italian Sausage (455 g)
in it completely while breaking it up with a spoon. Add the sweet potato and onion to let them start to get soft and fragrant for a minute or two.
Step 4
Spoon in the
Canned Pumpkin Purée (55 g)
and
Tomato Paste (15 g)
. Let them cook for another 30 seconds.
Step 5
Season the mixture with the
Pumpkin Pie Spice (as needed)
,
Smoked Paprika (1 g)
and
Salt (1 pinch)
while it cooks. Pour in the
Beer (355 mL)
and scrape up the brown bits from the bottom of the pan.
Step 6
Pour in the
Chicken Stock (960 mL)
and let it come to a gentle boil. Stir in the
Kale (100 g)
to let it wilt into the soup. Reduce the heat to a simmer and let the soup simmer for 30 minutes or so. Remove the pot from the heat when it's done and serve immediately! Enjoy!
