Friday, March 9, 2012

Meal of the Week 16: Pumpkin and Sausage Soup

More traditional for the fall… but I had to use up my last pumpkin from our pumpkin patch trip in November (which I should have used in November, arguably). Caveat: I was trying really hard to copy the same texture and flavor as my friend Emilie’s soup… but I failed. This one is good, but Emilie’s is better. SO when I get her recipe from her I’ll post the differences and you can decide!
  • 1/2 lb turkey sausage
  • 1 onion
  • 4 mushrooms
  • salt and pepper
  • 1 T butter or 2 T EVOO
  • 2 cups pumpkin puree
  • 3 1/2 cups chicken stock
  • 1 T Cumin
  • 1 tsp Thyme
  • 1 bay leaf
  • 1 1/2 T brown sugar
  • 1 cup cream
Start by cooking up your sausage. It doesn’t really matter if its cooked and then sliced or just ground cooked. It looks prettier if it cooks as a tube and is afterwards sliced. Remove from heat.
In you favorite soup making pot, melt 1 T butter. Sauté diced onion and mushrooms until soft (3-4 min). Puree in a blender with 1 C stock until very smooth. Return to the pot.
Add all of the rest of the ingredients to the puree in the pot including the sausage that was set aside. Heat on Med until boiling and then lower the heat so it simmers nice and low for about 45 minutes so all your spices can cook in.
From what I’ve read online, you can easily make this Vegetarian or Vegan by taking out the sausage, using vegetable stock instead of chicken stock and using coconut milk instead of cream and sugar. You can also add in celery to the sauté and puree. I’m tempted to try the coconut milk next time I make this just to see what its like (and because I can never do something the same way twice… which is actually a real problem when something comes out SOOO perfect the first time like this one did.)
Play with the liquid levels until you like how soupy or thick it is. Use 4 cups of broth for a really slurpy soup, 3 for a thicker version. I like it a little thicker than it came out, but my husband thought it was the most perfect soup ever made.
Serve with Rosemary bread, cranberries, granny smith apples, bacon bits, and sour cream for toppings. The recipe makes enough for four-6 bowls, depending on which dish set you have.
Oh yeah and the reason there is no picture is that we ate it so fast because it was SOOO good that we didn’t stop to photograph.
It looked a lot like this recipe from (But you should really follow my recipe because the one from the link has no spice!)
Here's Emilie's recipe: IT IS WAY BETTER than the one I wrote above, therefore I admonish you to use it. And if anyone knows where I can find Old Bay in the NW, please let me know!!
Em's Pumpkin Soup

1 TBS olive oil
2 TBS butter
2 dried bay leaves
1 onion chopped
Salt and Pepper
3 TBS flour
1 TBS Old Bay
1 TBS Tabasco
4 cups chicken stock
29 oz can pumpkin (about 3 cups. Add more for thicker consistency)
2 cups Heavy Cream (give or take 1/2 to 3/4 cup)
1 tsp nutmeg

One or two granny smith apples chopped
a handful or two of dried cranberries

In a dutch oven: Heat oil and butter and add the chopped onion, bay leaves, salt and pepper (about 2 tsp), sautee about 6 minutes till onions are tender
Add the flour, Tabasco sauce, and old bay, stir for a minute
Whisk in 4 cups chicken stock and bring to a simmer
Whisk in the pumpkin
Add sausage
simmer for 10 minutes
lower heat and add cream and nutmeg.
Garnish with apples and cranberries

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