Pumpkin Soup and Sausages
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 Large pot of soup
ingredients
- 29.58 ml olive oil
- 453.59 g italian sweet sausage (or 1/2 sweet, 1/2 spicey if you prefer)
- 4 clove garlic, chopped
- 1 red onion, diced
- 118.29 ml celery, diced
- 226.79 g mushrooms, diced (or more if you prefer)
- 118.29 ml dry marsala wine (I've also used white Balsamic vinegar for an interesting piquant flavor)
- 29.58 ml fresh sage, chopped
- 2.46 ml thyme
- 3.69 ml salt
- 1.23 ml pepper
- 946.36 ml chicken stock
- 473.18 ml pumpkin puree (I've used both canned and fresh with equally good results)
directions
- In a Dutch oven, over med/high heat, brown sausage in oil.
- When browned remove to papertowel lined plate to drain.
- In oil/grease saute garlic, onion, celery till slightly softened.
- Add mushrooms and cook for 5 minutes more browning slightly.
- Add sauage back to the pot and drain off any excess grease.
- Deglaze hot pan with wine (or vinegar) scraping browned bits off the bottom of the pot and let wine (or vinegar) reduce by half.
- Add the rest of the ingredients and bring pot to a gentle boil.
- Reduce heat and simmer 40 minutes or until veggies are tender.
- Serve with a dollop of sour cream and or croutons (pumpernickel croutons are especially nice).
- If soup is too thick you can thin with a bit more stock.
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RECIPE SUBMITTED BY
Living in Oregon wine country working as a personal chef and caterer.