PUMPKIN SAUSAGE SOUP
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.
Nutrition Facts : Calories 371 calories, Fat 27g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 782mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
PUMPKIN AND SAUSAGE SOUP
This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin OR sweet potatoes.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 31.5 g, Cholesterol 53.3 mg, Fat 20 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 9.5 g, Sodium 1735.7 mg, Sugar 24.9 g
PUMPKIN SOUP WITH SAUSAGE
Creamy pumpkin soup with sausage.
Provided by Autumn Massender
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 3h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 25.6 g, Cholesterol 66.5 mg, Fat 26.1 g, Fiber 2.5 g, Protein 16.9 g, SaturatedFat 11.7 g, Sodium 790.4 mg, Sugar 9.3 g
PUMPKIN, SAUSAGE, AND SAGE SOUP
I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!
Provided by jennyp08
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 25.9 g, Cholesterol 57.5 mg, Fat 21.9 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 1434.8 mg, Sugar 16.6 g
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