Secret Ingredient Pumpkin Soup Recipes

Steps:

• Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
• Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
• Ladle into bowls and serve with a dollop of Greek yogurt.

Steps:

• Melt butter in large pot.
• Add onion and celery and saute until soft but not brown.
• Add tomato paste, bay leaves, pumpkin, and chicken broth; allow to simmer for 30 minutes.
• Remove bay leaf and our soup through a sieve set over a large enough bowl to catch soup.
• Add cream to the strained soup and return to stockpot.
• Bring to just under the boiling point, but DO NOT BOIL.
• Reduce heat and allow to simmer 5 minutes.
• Test seasonings and adjust salt, pepper to your liking, grating some fresh nutmeg over the soup to taste.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
• Stir in the greens and cook for 15 minutes more, or until tender.
• Ladle into bowls and garnish with grated Parmigiano.