Pumpkin Soup with Sage and Sweet Italian Sausage

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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!!!! :

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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.

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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.

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This took forever to make because of all of the preparation of the pumpkin and it was not very good. I didn't make any substitutions other than using pre-ground white pepper. The soup is okay but not enjoyable. The flavors seem to conflict. I used sugar pumpkins from the grocery store (the small kind used for pumpkin pie. Also, the recipe calls for fresh pumpkin first, then roasted pumpkin, which seems to be a mistake, because there's no instructions for roasting pumpkins.

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This was awesome. Easy and tasty. I barely got any it was gobbled up so quick.

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I roasted the pumpkin first. I also sauteed carrots, celery, onion, and garlic before I added the wine. I browned chicken/apple sausage and sprinkled it on top of the soup. Excellent as a main course.

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I have never had pumpkin soup before. This is my first. It is so delicious. I recommend everyone try this recipe. I love it!! It is in my favorite recipe book.
Thank you Emeril.
Stacia

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very favorful dish