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Passion for Pork www.PassionforPork.com

Spicy Pork Sausage & Pumpkin Soup

Spicy Pork Sausage & Pumpkin Soup

Ingredients

3 cups (750 mL) fresh pumpkin, peeled, cut into 1" cubes
1 Tbsp (15 mL) olive oil
Salt and pepper, to taste
2 large Italian pork sausages, casing removed
½ cup (125 mL) dry red wine
1 yellow onion, finely chopped
2 cloves garlic, minced
4 cups (1 L) chicken broth
2 cups (500 mL) zucchini, cut into ½" half-moons
3 cups (750 mL) chopped kale, stems removed
1 can (14 oz/398 mL) chickpeas, rinsed and drained
½ cup (125 mL) heavy cream
1 Tbsp (15 mL) red wine vinegar
2 tsp (10 mL) lemon juice
1 tsp (5 mL) chili powder

Preparation

Preheat oven to 400°F (205°C). Toss the pumpkin with olive oil, season with salt and pepper and roast in the oven until they’re fork tender, about 35 minutes.
Meanwhile, cook the sausage meat in a large pot on medium-high heat, breaking it up with a wooden spoon, until well-browned. Deglaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, about 5 minutes. Next, pour in the broth, add 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.

Total Time: 60 Minutes

Approximately 6 Servings

Tags: Italian | pork sausage | pumpkin | soup | spicy | zucchini |