Oohhh...this soup is a mouthful! And I'm not just talking about the name! It's got everything in it to make it the perfect soup for this time of year - or any other time. When I told the mister he was getting pumpkin soup for dinner he did his usual...he whined and said, "Why can't I just have some mashed potatoes and boiled chicken?" As you know, that's like nails on a chalkboard to me...making me even MORE determined to serve him nothing of the kind. When I put a bowl of this soup in front of him, he picked up his spoon and just kind of sat there, in a lump, staring at the bowl...I had to PROD him to taste it...after his SECOND bowl he finally agreed...this soup is dang good!
There are three key ingredients that make this soup special and very different from any other pumpkin soup recipe out there...the maple-flavored sausage give this soup more oomphf...the fresh sage gives just the right amount of savory-ness and the apple cider is reduced to concentrate the flavor so when it's added right at the end it brightens up this amazingly thick and meaty soup...it will soften the rage in any caveman who is waiting to be served.
Pumpkin Soup With Sausage, Sage and Cider - Pots and Pins
1 lbs. (16 oz.) maple-flavored sausage
3 tablespoons olive oil
salt and pepper to taste
1 cup carrots, finely chopped
2 celery stalks, finely chopped
1 yellow onion, finely chopped
4 cloves garlic, minced
2 cans (14 oz.) chicken stock
2 cups canned pumpkin
3/4 teaspoons freshly grated nutmeg
1 tablespoon fresh sage, minced
1 cup heavy cream
1/2 cup apple cider, reduced to 4 tablespoons
In a large Dutch oven or stock pot, add the olive oil and brown the sausage, about 7 minutes. Stir in the carrots, celery, onion and continue to cook, stirring occasionally, for another 7 minutes. Stir in the garlic and cook for 2 minutes. Stir in the canned pumpkin, chicken broth, nutmeg and sage and season with salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Meanwhile, in a small saucepan, pour in the apple cider and simmer over medium-high heat until reduced to about 4 tablespoons. Remove from heat and set aside. (If you want to blend your soup, do so with an immersion blender or a regular blender at this point. I left mine chunky because I was feeding the mister but it's good blended, too.) Whisk in the cream and the cider reduction. Ladle soup into bowls and serve immediately. Serves 6.
"Stand up, on this Thanksgiving Day, stand upon your feet. Believe in man. Soberly and with clear eyes, believe in your own time and place. There is not, and there never has been a better time, or a better place to live in." - Phillips Brooks