Recipe: Spicy Pork Sausage and Pumpkin Soup
If you are finding the temperature dip outside over the weekend, seek some comfort in this hearty soup. Starring local, Spolumbo’s pork sausage and sweet roasted pumpkin, there is no reason why you can’t stay nice and cozy during dinnertime! Best served with some freshly baked cornbread!
What you’ll need…
3 cups fresh pumpkin (1″ cubed)
2 large Italian sausages (casing removed, and Spolumbo’s of course!)
1/2 cup dry red wine
1 yellow onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups zucchini (halved, 1/2″ sliced)
3 cups kale (stems removed, loosely chopped)
1 14 oz can chickpeas
1/2 cup heavy cream
1 TBSP red wine vinegar
2 TSP lemon juice
1 TSP chili powder
salt and pepper
Start with preheating your oven to 400 degrees. Toss the chunks of pumpkin with a bit of olive oil, season with salt and pepper and let them roast in the oven until they’re fork tender, about 35 minutes.
While that’s happening, cook the sausage meat in a large pot on medium-high heat, breaking it up with a spoon as you go, until well-browned. Deglaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, five minutes or so. Next, pour in the broth, remaining vegetables and bring to a boil. Reduce to low heat and let simmer for 20 minutes.
Once the pumpkin is ready, remove from oven, place into a food processor or blender with cream and puree until smooth. Stir the pumpkin puree into the pot, along with remaining ingredients. Let simmer for another 20 minutes. Season to taste with salt and pepper to finish. Done and done!
Total cook time…1 hour