Sausage Pumpkin And Arborio Soup Recipes

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PUMPKIN AND SAUSAGE SOUP



Pumpkin and Sausage Soup image

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

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

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

PUMPKIN SAUSAGE SOUP



Pumpkin Sausage Soup image

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

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

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.

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