Pumpkin And Salami Soup Kürbissuppe Mit Salami Recipes

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SAUSAGE, PUMPKIN AND ARBORIO SOUP

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14



Sausage, Pumpkin and Arborio Soup image

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.

2 tablespoons EVOO, plus more for drizzling
1 pound bulk Italian sweet sausage with fennel
3 to 4 cloves garlic, chopped
1 onion, chopped
1 large bay leaf
1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice
Kosher salt and freshly ground pepper
Freshly grated nutmeg
6 cups chicken stock
2 cups half-and-half
1 small bunch Tuscan kale, stemmed and chopped
3/4 cup Arborio rice
A few fresh sage leaves, torn
Shaved Parmigiano-Reggiano, for serving

PUMPKIN SAUSAGE SOUP

This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. -Paula Diaz, Billings, Montana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (3 qt.)

Number Of Ingredients 16



Pumpkin Sausage Soup image

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.

1 pound bulk Italian sausage
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
4 garlic cloves, minced
1 carton (32 ounces) unsalted chicken stock
1 can (15 ounces) pumpkin
1 tablespoon sugar or sugar substitute equivalent
1/2 teaspoon ground cinnamon
2 teaspoons Italian seasoning
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon ground nutmeg
1/2 cup heavy whipping cream
1/3 cup cold water
1/3 cup cornstarch
2 cups shredded smoked cheddar cheese

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



Pumpkin, Sausage, and Sage Soup image

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

1 pound bulk pork sausage
2 tablespoons butter
2 onions, diced
2 cloves garlic, minced
8 cups water
1 (28 ounce) can pumpkin puree
¼ cup packed brown sugar
1 tablespoon dried sage
1 teaspoon salt, or to taste
1 cup whole milk

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



Pumpkin and Sausage Soup image

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

½ pound andouille sausage, diced
¼ cup butter
1 ¼ cups chopped onion
1 teaspoon dried thyme
1 ½ pounds pumpkin puree
¼ cup praline liqueur
7 cups chicken stock
½ cup packed brown sugar
⅜ cup heavy cream

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