Photo: Pumpkin Soup with Sage and Sweet Italian Sausage Recipe
Ingredients
- 3 pounds fresh pumpkin flesh, peeled, seeded, and cut into 1/2-inch dice
- 4 tablespoons olive oil, divided
- 2 teaspoons salt
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 1 leek, washed and sliced into rounds
- 3 bay leaves
- 1/2 teaspoon freshly ground white pepper
- 2 teaspoons brown sugar
- 8 cups chicken broth
- 1 sprig sage
- 2 to 3 sprigs parsley
- 1 sprig thyme
- 1/4 cup 1/2 cup dry white wine
- 1/2 to 3/4 pound fresh sweet Italian sausage, crumbled
- Freshly grated Parmigiano-Reggiano, for garnishing
Directions
In a large mixing bowl, toss the pumpkin with 2 tablespoons olive oil and 1 teaspoon of the salt.
In a large, heavy pot or Dutch oven, melt the butter with 2 tablespoons olive oil over medium-high heat. Add the pumpkin mixture, onions, leek, bay leaves, the remaining teaspoon of salt, the white pepper, and sugar. Cook, stirring, until the onions are soft and lightly golden, 8 to 10 minutes. Add the chicken broth, diced roasted pumpkin, herbs and wine. Stir to mix. Bring to a boil, and then reduce the heat to medium and cook, uncovered, for 20 to 25 minutes, or until pumpkin is tender and broth is just beginning to thicken slightly. Once the pumpkin is tender, puree the soup using an immersion blender.
In a medium saute pan, brown the sausage. Using a slotted spoon remove the sausage from the pan and drain on paper towel. Add the sausage to the soup and simmer another 10 minutes.
Remove the bay leaves and herb sprigs and discard. Garnish the soup with the cheese and serve with warm crusty bread.
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By cryjoy
mammoth lakes, ca
on June 24, 2011
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People die and go the heavan when I make this soup, SERIOUSLY!!! Couple revisions: 4c of broth, 4 sprigs of sage chopped finley & left in, no butter or oil I just cook the sausage and start trowing in leaks, onions cook for 6mins, broth everything else and I only puree the pumpkin in a blender. We loooooove this soup and have probably made it about 50 times and like I said it's a hit where ever we bring it! YUMMMMMMM!!!! :
By npcosta
Rocky Point, 72
on November 13, 2010
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What a great way to start Thanksgiving dinner! It was gobbled up quickly by everyone!! Not bland at all, the sausage gives the right amount of salt balanced by the sage and pumpkin.
By vglatz_12379823
Boardmanoo, 75
on November 25, 2009
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This soup was very bland and uninteresting. I'm surprised because I usually like Emeril's recipes. I even roasted the pumpkin and sauteed the veggies adding celery to the mix, added more sage, more thyme, and cooked down the wine on the veggies before adding the stock. Still boring. Now I have added half and half, more salt and more thyme and it's better but overall sad.
Read all 8 reviews