Sausage Pumpkin And Arborio Soup Recipes

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PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

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.

PUMPKIN SOUP WITH SAUSAGE



Pumpkin Soup with Sausage image

Creamy pumpkin soup with sausage.

Provided by Autumn Massender

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 3h5m

Yield 6

Number Of Ingredients 8

3 small pie pumpkins
3 carrots, peeled, or more to taste
1 small onion, peeled
1 rib celery
1 pound bulk regular pork sausage (such as Jimmy Dean®)
salt and ground black pepper to taste
2 cups milk
½ (16 ounce) container sour cream

Steps:

  • Bring a large pot of water to a boil. Poke holes in each pumpkin with a sturdy tool. Boil one at a time until tender, about 45 minutes each. Boil carrots, onion, and celery with the third pumpkin. Drain and let cool until easily handled, about 20 minutes.
  • Meanwhile, heat another pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Cut pumpkins open and scrape out seeds and pulp. Scoop pumpkin flesh into a large bowl. Add boiled carrots, onion, and celery.
  • Add pumpkin mixture to a food processor or blender in batches, blending until smooth.
  • Pour puree into the pot with the sausage. Pour in milk and sour cream; mix until creamy. Cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 25.6 g, Cholesterol 66.5 mg, Fat 26.1 g, Fiber 2.5 g, Protein 16.9 g, SaturatedFat 11.7 g, Sodium 790.4 mg, Sugar 9.3 g

SAUSAGE PUMPKIN SOUP



Sausage Pumpkin Soup image

Here, autumn spices complement pumpkin and sausage for a unique and comforting soup. Maple syrup imparts just the right amount of sweetness.

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 pound bulk pork sausage
1/3 cup chopped onion
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) pumpkin
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 can (12 ounces) evaporated milk
Optional: croutons or crackers

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.

Nutrition Facts : Calories 250 calories, Fat 14g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 2g fiber), Protein 8g protein.

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.

SAUSAGE & PUMPKIN ROAST



Sausage & pumpkin roast image

Perfect to curl up with if you're home on a Saturday night - it's low in carbs but high on taste

Provided by Jane Hornby

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

450g pack pork sausages (or 8 large sausages)
800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks
2 red onions , peeled and cut into wedges
2 tbsp olive oil
2 tsp caraway seeds
300g tub fresh beef gravy from the chiller cabinet

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
  • Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.

Nutrition Facts : Calories 418 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.12 milligram of sodium

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

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