Beyond the Bite Pumpkin Sausage Soup


  • 1 1/2 lb pork sausage (or) ground pork  *AIP ingredients in recipe notes 
  • 1 cup leeks - sliced
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 tsp cinnamon
  • 1 tbsp sea salt 
  • 2, 15 oz canned pumpkin 
  • 2 1/2 cup beef stock
  • 1/4 cup maple syrup
  • 3 cups spinach 
  • Lard


  • In a large stock pot, heat lard on low heat until melted.
  • Chop pork sausage into chunks, slice leeks, and add both to the pot.
  • Sprinkle with 1 tsp sea salt, thyme, basil, and cinnamon, allowing to sweat out and cook for 10-15 minutes.
  • Once the leeks are soft and sausage cooked through, add in canned pumpkin, maple syrup, and beef stock.
  • Sprinkle with remaining 2 tsp sea salt, stirring until fully combined.
  • Keep the heat on low, allowing the stock to become very hot, about 10-15 minutes.
  • Once hot, stir in spinach until wilted and serve.

Recipe Notes

If you are using plain, ground pork, add an extra tsp of basil, salt, thyme, and oregano, plus a tbsp of garlic powder to the meat.