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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Soup with Italian Sausage Recipe

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This recipe for Pumpkin Soup with Italian Sausage is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb sweet Italian Sausage
2 Tbs olive oil
4 cloves garlic - thickly sliced
1 red onion - chopped
1/2 cup celery - diced
8 oz button mushrooms - quartered
2 Tbs fresh sage
1/2 tsp dried thyme
1/2 cup Marsala
4 - 5 cups chicken broth
1 (15 oz) can pumpkin
3/4 tsp salt
1/4 tsp black pepper
1 cup uncooked small pasta shells
4 Tbs grated parmigiana cheese
Directions:
Directions:
Bake sausage at 350ºF for 30 minutes; cool, slice (1/2 inch) and set aside.

In the olive oil in a 3 - 4 quart saucepan, saute' the garlic, onion, celery and mushrooms. Add sage and thyme and cook 1 minute. Stir in wine and cook 2 more minutes. Add sausage, broth, pumpkin, salt and pepper and bring to a boil over medium heat, stirring often. Reduce heat and cook for 40 minutes, stirring every 10 minutes.

Add the pasta, stirring often, and cook approximately 5 minutes. Reduce heat and simmer another 5 minute. The soup is thick. If you prefer it thinner, add more chicken broth. Serve in 6 - 8 small bowls, sprinkled with cheese.

 

 

 

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