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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.