Pumpkin and Sausage Soup

Name: Pumpkin and Sausage Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil; 340 g pork sausage casings removed if using links; 150 g yellow onion finely diced; 120 g carrot small dice; 90 g celery small dice; 3 count garlic cloves minced; 20 g tomato paste; 425 g pumpkin puree canned or homemade smooth puree; 900 ml chicken stock low-sodium; 240 ml water; 2 g dried sage; 2 g smoked paprika; 1 g ground cinnamon; 1 g black pepper freshly ground; 6 g fine salt; 60 ml heavy cream; 8 g fresh parsley chopped

This American-inspired soup starts by browning pork sausage for a meaty base, then simmers with pumpkin, aromatics, stock, and warm spices until the pumpkin softens and the broth turns silky. A small amount of cream rounds it out without making it heavy, and chopped parsley keeps the finish bright.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
340 g pork sausage casings removed if using links
150 g yellow onion finely diced
120 g carrot small dice
90 g celery small dice
3 count garlic cloves minced
20 g tomato paste
425 g pumpkin puree canned or homemade smooth puree
900 ml chicken stock low-sodium
240 ml water
2 g dried sage
2 g smoked paprika
1 g ground cinnamon
1 g black pepper freshly ground
6 g fine salt
60 ml heavy cream
8 g fresh parsley chopped

Instructions

Heat the olive oil in a 5-6 L Dutch oven over medium-high heat. Add the pork sausage and cook, breaking it up with a spoon, until browned and no longer pink, 6-8 minutes. The sausage is well browned with some crispy edges and rendered fat in the pot.
Add the onion, carrot, and celery. Cook over medium heat, stirring often, until the vegetables soften and the onion looks translucent, 5-6 minutes. Add the garlic and tomato paste and cook for 1 minute, stirring so the paste darkens slightly. The vegetables are softened and the tomato paste smells sweet and lightly toasted.
Stir in the pumpkin puree, stock, water, sage, smoked paprika, cinnamon, black pepper, and salt. Bring to a simmer, then lower the heat and cook uncovered for 12-15 minutes, stirring occasionally, until the carrots are tender and the soup is thickened. The soup is gently bubbling and the vegetables are fully tender.
Stir in the heavy cream and warm through for 1-2 minutes without boiling. Taste and adjust with a little more salt if needed from the existing seasoning only if necessary. The soup is creamy and steaming hot, with no boiling after the cream is added.
Ladle into bowls and finish with chopped parsley. The parsley stays bright green on the surface and the soup is ready to serve.