PUMPKIN AND SAUSAGE SOUP*

12 ounce tube Jimmy Dean Hot sausage - I used Italian sausage this time
1/2 cup onion, minced
1 clove garlic, minced
1 tablespoon Italian Seasoning
1 cup fresh mushrooms, chopped (used the jar)
1- 15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water

Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and saut? until done.
Add pumpkin to this mixture and mix well.
Then stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the heavy cream and water and simmer on low another 10-15 min.
Taste and add salt/pepper as needed.
Serve.

Per serving, based on 6 servings per recipe:

244 Calories; 19g Fat (68.7% calories from fat); 9g Protein; 10g Carbohydrate;
3g Dietary Fiber; 33mg Cholesterol; 774mg Sodium

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Oy! That looks luscious indeed! :fork:

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"That other board which shall remain nameless" has this recipe and PAGES of rave reviews - I've not made it yet because DH is not much of a pumpkin fan. I may have to reduce the recipe and try it though, because it SURE sounds good to ME!

Actually I have some leftover cooked butternut squash - I might make it with THAT because he LOVES that one and I bet it would be equally good!

Char

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OMG...prepared this soup tonight...reduced the meat to 1/2 lb of pork sausage and omitted the mushrooms. It is FABULOUS!!! Two thumbs...WAY UP!!

Yummers! I love putting pumpkin in soup. It adds a richness that is hard to describe, and so much fiber and nutrients! I love it in my beef stew, chicken soup, gumbo, and on and on. Hmmmmmmmmmmm. I might just try it in my homemade tomato soup.

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Nita

sounds very interesting!

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In the cookies of life, we are the chocolate chips.

I FINALLY got hold of some cans of pumpkin (you have no idea how hard it is to find in the UK) and would love to try this. However, I am confused about the sausage. I assume this is not sausage as I know it, sausage in skins that we fry up? Is this the equivalent of maybe what we call mince? Could someone give me some advice please as I am going grocery shopping on Friday to buy ingredients.

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

Alcmene -

Basically, it's the same thing as what's in your sausage only there is no "casing" around it. Link sausage is stuffed into a casing whereas this is just "bare" kind of like ground beef.

If all you can find is link sausage that will work fine.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

There are many kinds of sausage that might work with this soup. I think in general, you're looking for a coarsely ground pork mixture (about the texture of ground beef) with sage type seasonings (a breakfast sausage type) or italian type seasonings. Here, we can generally buy sausage in casings or patties or in bulk.

If you have the right kind, just take off the casings and proceed.

What you don't want is a very smooth type sausage.

Does this help you identify what's being used here?

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If mince is the loose meat mixture that isn't stuffed in a skin, then yes, that's what you should be looking for. In the US we can buy loose sausage either in 1 pound plastic chubs or by the pound at the meat counter. The breakfast and Italian sausages referenced above are mixtures of loose ground pork and seasonings.

This link shows what a plastic chub looks like:

http://www.jimmydean.com/products.asp?p=1

Hope this helps!

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>^..^<
Esther

Yes yes yes all your answers are so helpful. I have seen that in the supermarket, they call it sausagemeat here. However, I have yet to find one without loads of carbs in it, the last one I looked at had lots of fillers.

I have got course ground pork in the freezer, if I used that what seasonings should I add? I am so excited, I have been looking for canned pumpkin for AGES!

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

Hi Alcmene...sorry that I can't help on the spices...I've only ever bought the pork sausage in bulk from the butcher...all the spices already in it!! Perhaps you could have some luck finding something similar at your local butcher shop.

Hope you try this soup soon...I'm making it tomorrow for our Friday night treat...DD and I are HOOKED!!! I'd like to hear your opinion... Congrats on finding the canned pumpkin...lots of folks here add it to their flaxmeal muffins.

For a traditional breafast sausage flavor the main herb is going to be sage. Along with that, you can add all the usual suspects such as pepper, garlic, thyme, etc.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Years ago I bought some sausage spices, but I don't remember what was in it. Probably some sugar. I used to put it in hamburger meat when I couldn't find pork. Would be good in ground turkey, too. Sage is, of course, the primary ingredient, but some sausage goes way overboard on it. A little heat would be good, too. Red pepper flakes, perhaps, or even a smidgen of cayenne. And lots of garlic! Gotta keep those vampires away!

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Nita

Right, they did have sausage meat at the supermarket but it was 5.5g of carbs per 100g. Reading through the ingedients I saw some what flour and rusk so probably came from that. So I bought the sausages I usually buy which are pork and are 0.8g per 100g, and I can use them right? Just remove the skins and use the meat insside as per the recipie?

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs