Pumpkin soup with sausage and rice

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Pumpkin soup with sausage and rice - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g sweet Italian sausage with fennel
2 tbsp vegetable oil, plus extra for dressing
3-4 chopped garlic cloves
1 chopped onion
1 large bay leaf
1 small pumpkin (900 gr.), peeled and cut into 2 cm cubes.
Ground nutmeg
6 cups chicken broth
2 cups of drinking cream 10% fat
1 small head of kale, leaves chopped, stems removed
0.75 tbsp. arborio rice
A few torn fresh sage leaves
Grated Parmesan cheese for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausage, pumpkin, kale, Arborio rice, fennel seeds, bay leaf, nutmeg, sage

Cooking the dish according to the recipe:

Heat oil over medium heat in a soup pot or Dutch oven. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned. Add the garlic and onion and cook until softened, about 5 minutes. Add the bay leaf, pumpkin, salt, pepper, and a little nutmeg. Stir in the broth and cream and milk mixture and bring to a boil. Reduce the heat to medium and add the cabbage. Simmer gently until the pumpkin is tender, about 20 minutes.
Add the rice and simmer gently until tender, 18-20 minutes, stirring every 2-3 minutes. Add the sage.

Ladle the soup into shallow bowls. Garnish with Parmesan and drizzle with olive oil.

Recipe pumpkin soup.

Note

The soup can be stored in the refrigerator without rice in a sealed container. Add cooked rice before serving..

Categories:

recipe / Soups / Soups with pasta and cereals / Pumpkin dishes / Pumpkin soups / Rachael Ray / A week in one day

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