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    Seelbach Hotel's pumpkin-sausage soup


    Source of Recipe


    Seelbach Hotel

    List of Ingredients




    1/2 cup butter
    1 pound spicy Italian sausage
    1 medium onion, diced
    1 Granny Smith apple, diced
    1 carrot, diced
    5 cups pumpkin (canned is fine)
    3 cups chicken broth
    1 cup heavy cream
    Cornstarch slurry (optional)
    1 teaspoon sage
    Salt and pepper, to taste


    Recipe



    Heat the butter in a 3-quart pan. Add sausage. Crumble and brown. Drain off all but 2 to 3 tablespoons of the fat. Add the diced onion, apple and carrot. Saute until the carrot is soft. Add the pumpkin. Stir. Add the stock and stir to combine thoroughly. Bring to a boil. Reduce heat to a simmer. Cook 15 minutes.

    Add the cream. Bring back to a boil. If the soup is too thin, make a slurry of 2 tablespoons cornstarch and 3 to 4 tablespoons water. Stir to thoroughly blend. Gradually stir into soup. Reduce heat to simmer. Add sage. Season to taste with salt and pepper.

    Stir and serve.

    Makes 10 to 12 servings.


 

 

 


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