Spicy Sausage Gnocchi Pumpkin Soup

Dipping temperatures outside can only mean one thing, it’s gotta get toasty inside!!


Can we finally say, soup season is here?!? The temperature has been so weird lately … not that I’m complaining, but we’ve been having warmer than normal days, and then this weekend — hellllloooooo November chill!


I’ve got a couple of soups floating around the blog, and ironically ( or not so ironically) most of them, have a pumpkin base. It’s the colour … the burst of orange, reminds me of fall. The spices, leave my home smells aaahhh-mazing.

This soup is hearty, its quick, it’s got a kick — aka perfect recipe, to leave you warm, comforted and with a soup baby.


Spicy Sausage Gnocchi Pumpkin Soup

·         2 lbs Turkey sausage

·         3 Tbsp extra-virgin olive oil

·         1 large onion, chopped

·         3 cloves garlic, minced

·         1 Tbsp Chopped Fresh Thyme

·         2 Fresh Basil leaves

·         1 Dried Bay Leaf

·         ¼ tsp curry powder

·         ¼ tsp caraway seeds

·         1 ½ cups Pumpkin Puree

·         6 Cups Chicken Stock

·         2 cups Water

·         1 tbsp Salt

·         1 ½ tbsp. Black Pepper

·         1 package prepared gnocchi

IMG_9270 IMG_9269


In a large non-stick frying pan, on medium-high heat brown the Italian sausage 2 minutes on each side.

Remove from heat, and allow to cool. Once cooled. Slice into bite sized pieces.

In a large soup pot, heat olive oil. Add cooked sausage, onions, garlic, thyme, basil, bay leaf, curry powder and caraway seeds. Allow to sauté for 7 minutes. All of your ingredients should start to become fragrant.

Add pumpkin, chicken stock, water , salt and black pepper. Bring to a boil.

Add gnocchi and cook for an additional 20 minutes.


Dark Chocolate Chunk Chocolate Red Wine Cookies


Noooooovember … could it beeeeee that cookie season is upon us?!?!

Am I pulling a starbucks, and rushing life?!?

But I have dark chocolate, and red wine, and cookies – all up in one jooooint!! I suppose you could call these adult cookies … as we ma-ture, the relationship ma-tures with us.

IMG_8692 IMG_8697

How I met your mother … hah. such a good show, early on. And then, when we found out who the mother was, it was like WHAT THE HECK – WHHYYY – NOOOO. Okay.


Cookies, to cure the mondays.

Cookies to help with your Halloween tummy ache ( not sure how that works, but what evs.)

Cookies, to remind you, that you should decide what you’re going to make for this year’s Food Blogger Cookie Swap

Cookies, to also help me decide what I should make?!?! — seriously, please help me :(

WINE + Chocolate = Cookies. That’s the kind of math i can get behind.


Dark Chocolate Chunk Chocolate Red Wine Cookies

1 1/4 cups flour

1 cup unsweetened cocoa powder

1 teaspoon Sea salt

1 teaspoon baking soda

¼ teaspoon cinnamon

½ tsp instant coffee powder

½ cup margarine

3/4 cup sugar

3/4 cup brown sugar, packed

1 egg

1 teaspoon vanilla extract

1/2 cup red wine

¾ cup dark chocolate chunks



Preheat oven to 375 degrees F.

In a mixing bowl, combine flour, cocoa powder, salt, baking soda, ground coffee and cinnamon.  Set aside.

In a separate mixing  bowl, cream together the butter and sugar.  Next, add in the egg, vanilla, and red wine.  Mix until well combined.

Add the dry ingredients to the wet. Fold in dark chocolate chunks.

Spoon the batter onto a prepared baking pan; bake for 9 minutes Bake for 8-10 minutes. Let cool slightly before serving.