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RDBE Smoked Pumpkin Sausage Soup Recipe

   
 

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     RDBE Smoked Pumpkin Sausage Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   18-
Preptime   2 to 4 hours

Ingredients
1 medium pie pumpkin..10” diameter. Cleaned and cut as in cantelope or watermelon slices
8 oz smoked gouda cheese sliced thin
1.5 lbs. sausage of choice
2 medium yellow onions, chopped
5 cloves garlic chopped
1 cup celery chopped, prefer celery root
1 qt heavy cream
1 TBSP cinnamon
1 tsp ground nutmeg
 
1 TBSP ground cloves
1 tsp white pepper
1 cup dry white wine
Salt to taste
Olive oil

Instructions
To a hot BBQ grill add the pumpkin wedges liberally wiped with olive oil. Turn as they continue to roast and char a bit. They should be ‘par cooked’ as in 50 percent. Remove the outer rind and discard. To a medium hot saute’ pan add the sausage after 3 to 5 minutes add onions, celery and garlic. Cook till water is evaporated. Set aside and drain excess oil off. Chop 2-3 slices of pumpkin into half inch pieces and set aside.
To a food processor add the rest of the pumpkin and most of the veggies and puree. In a large 6 to 8 qt. stock pot on med. Low add the sausage. When heated add the pureed pumpkin/veggies. Stir regularly add wine, cheese and water to just cover. Turn to low heat and cover for 30 minutes.
Add spices and rest of pumpkin. Taste and adjust if needed. Cover for 20 to 30 minutes. Add cream stir well and lower heat do not boil.


Originally Submitted
10/24/2014





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