Pumpkin Soup and Sausages

There are a lot of pumpkin soup recipes, but most are creamed or bisque-like. I like the heartiness of this one. Chop the veggies rather then dice, for a more stew like feel.

• Ready In: 1 hr 5 mins
• Yields: 1 Large pot of soup

Ingredients

• 2  tablespoons olive oil
• 1  lb italian sweet sausage (or 1/2 sweet, 1/2 spicey if you prefer)
• 4  cloves garlic, chopped
• 1  red onion, diced
• 1⁄2 cup celery, diced
• 8  ounces mushrooms, diced (or more if you prefer)
• 1⁄2 cup dry marsala wine (I've also used white Balsamic vinegar for an interesting piquant flavor)
• 2  tablespoons fresh sage, chopped
• 1⁄2 teaspoon thyme
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  cups  chicken stock
• 2  cups pumpkin puree (I've used both canned and fresh with equally good results)

Directions

1. In a Dutch oven, over med/high heat, brown sausage in oil.
2. When browned remove to papertowel lined plate to drain.
3. In oil/grease saute garlic, onion, celery till slightly softened.
4. Add mushrooms and cook for 5 minutes more browning slightly.
5. Add sauage back to the pot and drain off any excess grease.
6. Deglaze hot pan with wine (or vinegar) scraping browned bits off the bottom of the pot and let wine (or vinegar) reduce by half.
7. Add the rest of the ingredients and bring pot to a gentle boil.
8. Reduce heat and simmer 40 minutes or until veggies are tender.
9. Serve with a dollop of sour cream and or croutons (pumpernickel croutons are especially nice).
10. If soup is too thick you can thin with a bit more stock.