Best 9 Pumpkin Sausage And Sage Soup Recipes

PUMPKIN SAUSAGE SOUP

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.

SAUSAGE PUMPKIN SOUP

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.

PUMPKIN, SAUSAGE, AND SAGE SOUP

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.

PASTA WITH PUMPKIN AND SAUSAGE

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.

SAUSAGE, PUMPKIN AND ARBORIO SOUP

Steps:

• Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
• Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
• Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.

LOW CARB PUMPKIN SAUSAGE SOUP

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.

PUMPKIN AND SAUSAGE SOUP

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.

PUMPKIN SOUP WITH CRISPY SAGE GARNISH

Steps:

• Preheat oven to 350°F.
• Mix pumpkin cubes with olive oil and salt and pepper.
• Roast for about 25 minutes, or until nearly tender when pricked with a fork.
• Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil.
• Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender.
• Put all the vegetables in a large pot.
• Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat.
• Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve.
• Remove the cinnamon sticks.
• Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary.
• Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm.
• Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted.
• Place the sage leaves individually into oil and fry for about 1 minute, or until crisp.
• Remove to kitchen towel with a slotted spoon.
• Season.
• Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.

PUMPKIN-SAGE SOUP

Steps:

• Cut a circular hole around the top rim of each pumpkin and remove lid. Scrape out fiber and seeds, leaving sides as smooth as possible. Place crumpled sage leaves in bottom of each pumpkin.
• Heat butter in a pot, and add onion. Cook over medium heat, stirring, for one minute. Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.
• Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes. Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth. Return mixture to pot.
• Add milk and half-and-half, nutmeg, cayenne, salt and pepper. Stir well and simmer for 5 to 10 minutes. Taste for seasonings.