Pumpkin Sausage And Sage 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:

• In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

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:

• Preheat the oven to 350 degrees.
• Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
• Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
• Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
• Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
• Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
• Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
• When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
• Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
• Add salt and pepper to taste.
• To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.

Steps:

• Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
• Add pumpkin to this mixture and mix well.
• Then stir in the broth and mix well.
• Simmer 20-30 minutes.
• Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Steps:

• Cut a circular hole around the top rim of each pumpkin and remove lid. Scrape out fiber and seeds, leaving sides as smooth as possible. Place crumpled sage leaves in bottom of each pumpkin.
• Heat butter in a pot, and add onion. Cook over medium heat, stirring, for one minute. Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.
• Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes. Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth. Return mixture to pot.
• Add milk and half-and-half, nutmeg, cayenne, salt and pepper. Stir well and simmer for 5 to 10 minutes. Taste for seasonings.