I wonder if illiterate people get the full effect of alphabet soup. -- Jerry Seinfeld
Pumpkins are plentiful and inexpensive this time of year. In the past I have made Curried Pumpkin soup, and loved it. But this time, wanting to experiment, I perused the internet for pumpkin/sausage soup recipes. There are several, many of them asking for significant amounts of sugar, maple syrup, cream and other ingredients that might be delicious, but not necessarily healthful. SOOOOOOOooooo, I started from scratch and invented a new recipe. I dub it Experimental Pumpkin Soup. It turned out to be delicious and I will make it again. If you decide to try your own variations of this experimental soup, please share your results. Thank you.
8 cups cubed raw pumpkin flesh
375 grams (about 13 ounces) sweet Italian sausage (preferably not in the casing)
1 medium cooking onion, coarsely diced
1 stalk celery, diced
1 bell pepper diced (any color)
1 cup split red lentils
4 cups (about 1 liter) chicken broth
6 cups water
2 cloves garlic grated or finely chopped
½ teaspoon grated fresh ginger
Seasonings and Flavorings: I like to experiment with flavorings and seasonings. These are the ones I used this time:
½ teaspoon oregano
¼ teaspoon paprika
1/8 teaspoon cayenne
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1 teaspoon chicken soup base
½ teaspoon curry powder
2 bay leaves
½ teaspoon salt
Dash of black pepper
If the sausage is in casings, remove the casings before use.
In one tablespoon of cooking oil, brown the sausage meat over medium heat in a large Dutch oven. Then tilt the Dutch oven slightly to drain and dispose of any excess fat.
Leaving the sausage in the Dutch oven, add the onion, celery and bell pepper. Sauté over medium heat for 3 to 5 minutes. Add all other ingredients except the seasonings and the whipping cream. Sauté another 3 minutes.
Add chicken broth and water. Bring to a boil; then lower heat to a slow simmer; add all seasonings.
Stir, cover and simmer on low heat for 1 ½ hours.
Cool slightly. Remove bay leaves. Puree with submersible or regular blender.
Reheat the amount you wish prior to serving.
Place a small cream server on the table, allowing each guest to add the amount of cream desired to their own bowl of soup.
Serve with croutons, black pepper and salt as desired.
This recipe will serve 12 to 16 people, but any excess may be stored in glass sealers in the refrigerator for 7 to 10 days and used for lunches or quick snacks.
Gerald M. Sliva
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