Sausage, Pumpkin and Arborio Soup

Name: Sausage, Pumpkin and Arborio Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters Arborio rice; 1 large bay leaf; 454 grams bulk Italian sweet sausage with fennel; 1 liters chicken stock; 2 Tbsps EVOO, plus more for drizzling; 3 cloves garlic, chopped; 473 milliliters half-and-half; 1 small bunch Tuscan kale, stemmed and chopped; 6 servings Kosher salt and freshly ground pepper; 6 servings Freshly grated nutmeg; 1 onion, chopped; 6 servings Shaved Parmigiano-Reggiano, for serving; 907 grams butternut squash or small pumpkin , peeled and cut into 3/4-inch dice; 3 leaves A few fresh sage torn

Sausage, Pumpkin and Arborio Soup might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 740 calories, 35g of protein, and 46g of fat per serving. Only It will be a hit at your Autumn event. Head to the store and pick up a few sage leaves, chicken stock, onion, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

Heat the EVOO in a soup pot or large Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Dutch Oven

Add the sausage and cook, crumbling it with a wooden spoon, until browned.

Ingredients you will need

Sausage

Equipment you will use

Wooden Spoon

Add the garlic and onions and cook until soft, about 5 minutes.

Ingredients you will need

Garlic

Onion

Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.

Ingredients you will need

Bay Leaves

Nutmeg

Pepper

Squash

Stock

Kale

Salt

Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.

Ingredients you will need

Rice

Sage

Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal.

Ingredients you will need

Parmigiano Reggiano