Italian Pumpkin Soup Food

PUMPKIN SAUSAGE SOUP

Pumpkin Sausage Soup image

This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. -Paula Diaz, Billings, Montana

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (3 qt.)

Number Of Ingredients 16

Ingredients

1 pound bulk Italian sausage
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
4 garlic cloves, minced
1 carton (32 ounces) unsalted chicken stock
1 can (15 ounces) pumpkin
1 tablespoon sugar or sugar substitute equivalent
1/2 teaspoon ground cinnamon
2 teaspoons Italian seasoning
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon ground nutmeg
1/2 cup heavy whipping cream
1/3 cup cold water
1/3 cup cornstarch
2 cups shredded smoked cheddar cheese

Steps:

In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

Nutrition Facts : Calories 371 calories, Fat 27g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 782mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP

Italian borlotti bean, pumpkin & farro soup image

Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking

Provided by Diana Henry

Categories Lunch, Main course, Soup

Time 50m

Number Of Ingredients 13

Ingredients

4 tbsp extra virgin olive oil , plus extra to serve
1 onion , finely chopped
1 celery stick , cut into chunks
750g pumpkin or squash, peeled, deseeded and cut into small chunks
1 carrot , peeled and cut into chunks
3 garlic cloves , chopped
3 tbsp tomato purée
1.2l chicken stock or vegetable stock
75g farro or mixed grains (such as barley or spelt)
50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve
400g can borlotti beans , drained
2 handfuls baby spinach
2 tbsp chopped parsley or 8 whole sage leaves

Steps:

Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

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