Cooking Instructions
1.
Dice the
Sweet Potatoes (2)
2.
Peel and thinly slice the
Onion (1)
.
3.
Heat the
Butter (1 Tbsp)
in a large dutch oven over high heat. Brown the
Ground Sweet Italian Sausage (1 lb)
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.
4.
Spoon in the
Canned Pumpkin Purée (1/4 cup)
and
Tomato Paste (1 Tbsp)
. Let them cook for another 30 seconds.
5.
Season the mixture with the
Pumpkin Pie Spice (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
and
Salt (1 pinch)
while it cooks. Pour in the
Beer (12 fl oz)
and scrape up the brown bits from the bottom of the pan.
6.
Pour in the
Chicken Stock (4 cups)
and let it come to a gentle boil. Stir in the
Kale (4 cups)
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!