Pumpkin And Sausage Soup Recipes

Steps:

• Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
• Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
• Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
• In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.

Steps:

• Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
• Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
• Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.

Steps:

• Melt 2 TBSP butter.
• Cut sausage into bite sized pieces.
• Brown sausage, remove from pan.
• Melt 2 TBSP butter.
• Saute the onion, and return sausage to the pan.
• Add sugar and mix.
• Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
• If the soup is too thick, then add water to reach desired consistancy.
• Cover and simmer over low heat for 45 minutes. Do not boil.

Steps:

• Bring a large pot of water to a boil. Poke holes in each pumpkin with a sturdy tool. Boil one at a time until tender, about 45 minutes each. Boil carrots, onion, and celery with the third pumpkin. Drain and let cool until easily handled, about 20 minutes.
• Meanwhile, heat another pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Cut pumpkins open and scrape out seeds and pulp. Scoop pumpkin flesh into a large bowl. Add boiled carrots, onion, and celery.
• Add pumpkin mixture to a food processor or blender in batches, blending until smooth.
• Pour puree into the pot with the sausage. Pour in milk and sour cream; mix until creamy. Cook over low heat until heated through, about 10 minutes.

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
• Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
• Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
• Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.