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Pumpkin Soup with Italian Sausage Recipe

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This recipe for Pumpkin Soup with Italian Sausage, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Wednesday, October 31, 2007


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

Bake sausage at 350F 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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