Sausage Pumpkin And Arborio Soup Recipes

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:

• In a large skillet, cook sausage and onion until sausage is no longer pink; drain. , Transfer to a 4-qt. slow cooker. Add the broth, pumpkin, syrup, pie spice, garlic powder and nutmeg. Cover and cook on low until flavors are blended, 3-4 hours. Stir in milk; heat through. If desired, serve with croutons or crackers.

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:

• 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:

• Cook sausages in pan or on grill, cool a little, then slice.
• Preheat oven to moderate.
• Rub diced pumpkin in a little oil, then bake until tender.
• Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
• Add the rice and stir until all the rice grains are coated with the oil.
• Add the wind and cook, stirring until all the wine has been absorbed.
• Add all the stock, stir well and place into a baking dish.
• Cover with aluminum foil and place in the oven.
• Bake for 20 minutes, then remove from oven.
• Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
• Add the cooked pumpkin and mix through very gently.
• Cover and return to the oven for a further 5 minutes.
• Serve.

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 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.