Gaelen
03-10-2006, 03:14 PM
Index to Pumpkin Soups and Variations:
Pumpkin Sausage Soup (dairy-free, kosher variation from Gaelen) -- 16g protein, 7g ECC
Pumpkin Sausage Soup (original version from Gaelen) -- 22g protein, 9g ECC
Roasted Pumpkin Soup With Chipotle Cream (from cmcole, a Sara Moulton recipe) -- 4g protein, 9g ECC
================================================== =============================
This is the basic version of Pumpkin Sausage Soup, an old favorite from www.eatprotein.com and my recipe files. I know...pumpkin sausage soup may not seem like a regular candidate for your family table. But somehow, everyone who has tried this soup has made it their own. It's got a lot of variations, including a vegetarian version and a dairy-free, kosher version. Feel free to add your own experiments to this list and enjoy!
PUMPKIN SAUSAGE SOUP -- 22g Protein, 9g ECC
Recipe By : Gaelen
Serving Size : 1 1/2 cups Preparation Time : 30-40 min.
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups canned pumpkin (1 15 oz. can, unsweetened--not pie filling!)
2 1/2 cups low sodium chicken broth
1 cup onion -- finely chopped
1 cup mushrooms -- sliced and chopped
1 cup half and half
2 tablespoons fresh parsley -- finely chopped
2 tablespoons fresh basil -- finely chopped
2 tablespoons fresh sage -- finely chopped
1 teaspoon dried oregano
1 tablespoon garlic -- minced
6 links andouille sausage -- finely diced (about 1 lb)
1/2 cup grated fresh Parmesan cheese -- for garnish
salt/pepper to taste
Dice the andouille into small pieces, and put it in a heavy 6qt. stockpot
on high heat.
Chop the onion, and finely chop the fresh herbs. When the sausage has
begun to release some of its oil, add the onion and sage, basil, parsley
and oregano to the pot.
Finely chop the garlic. Finely slice and chop the mushrooms. Stir both into the mixture
in the pot when the pot starts to get fragrant. Saute the sausage mixture for 3-5 minutes, or
until the onions and mushrooms are softened and the sausage has browned on
all sides.
Pour the chicken broth over the cooked sausage and vegetables. Bring the
mixture up to a boil, and stir in the pureed pumpkin. If the mixture is
too thick to stir easily, thin with another half-cup of chicken broth.
Mixture should be thick, but still stir easily. Reduce heat to medium-low,
cover and simmer for 20 minutes to combine the flavors.
Uncover, reduce the heat to low and stir in the half and half. Heat
through, but do not let the soup come back to a boil after adding the half
and half (about 5 minutes.) When it's thicker than a broth-based soup, but
thinner than a stew, and the flavors are well-combined, it's
ready to serve.
Serve topped with shredded parmesan cheese and garnished with some of the
fresh herbs (basil tops, sage leaves.) Makes 6 servings, about 1 1/2 cup
each. NOTE: andouille sausage is both spicy and salty; I don't add any
extra salt or pepper to this soup, and I use low sodium chicken broth. You
could further reduce the sodium per serving by using half broth/half
water, by substituting a small can of diced tomatoes--no sodium for half of the broth, or
by switching the garnish to shredded swiss or other low sodium
cheese. But if you use andouille, this will be a salty soup!
You can also substitute butternut squash or any hard-shelled winter squash for the pumpkin,
and any sausage you like (Italian, smoked, kielbasa--you decide) for the Andouille.
Yield: "8 cups"
Per Serving : 365 Calories; 26g Fat (63.1% calories from fat); 22g Protein;
12g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 1032mg Sodium.
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 1 Fat.
- - - - - - - - - - - - - - - - - - -
Pumpkin Sausage Soup (dairy-free, kosher variation from Gaelen) -- 16g protein, 7g ECC
Pumpkin Sausage Soup (original version from Gaelen) -- 22g protein, 9g ECC
Roasted Pumpkin Soup With Chipotle Cream (from cmcole, a Sara Moulton recipe) -- 4g protein, 9g ECC
================================================== =============================
This is the basic version of Pumpkin Sausage Soup, an old favorite from www.eatprotein.com and my recipe files. I know...pumpkin sausage soup may not seem like a regular candidate for your family table. But somehow, everyone who has tried this soup has made it their own. It's got a lot of variations, including a vegetarian version and a dairy-free, kosher version. Feel free to add your own experiments to this list and enjoy!
PUMPKIN SAUSAGE SOUP -- 22g Protein, 9g ECC
Recipe By : Gaelen
Serving Size : 1 1/2 cups Preparation Time : 30-40 min.
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups canned pumpkin (1 15 oz. can, unsweetened--not pie filling!)
2 1/2 cups low sodium chicken broth
1 cup onion -- finely chopped
1 cup mushrooms -- sliced and chopped
1 cup half and half
2 tablespoons fresh parsley -- finely chopped
2 tablespoons fresh basil -- finely chopped
2 tablespoons fresh sage -- finely chopped
1 teaspoon dried oregano
1 tablespoon garlic -- minced
6 links andouille sausage -- finely diced (about 1 lb)
1/2 cup grated fresh Parmesan cheese -- for garnish
salt/pepper to taste
Dice the andouille into small pieces, and put it in a heavy 6qt. stockpot
on high heat.
Chop the onion, and finely chop the fresh herbs. When the sausage has
begun to release some of its oil, add the onion and sage, basil, parsley
and oregano to the pot.
Finely chop the garlic. Finely slice and chop the mushrooms. Stir both into the mixture
in the pot when the pot starts to get fragrant. Saute the sausage mixture for 3-5 minutes, or
until the onions and mushrooms are softened and the sausage has browned on
all sides.
Pour the chicken broth over the cooked sausage and vegetables. Bring the
mixture up to a boil, and stir in the pureed pumpkin. If the mixture is
too thick to stir easily, thin with another half-cup of chicken broth.
Mixture should be thick, but still stir easily. Reduce heat to medium-low,
cover and simmer for 20 minutes to combine the flavors.
Uncover, reduce the heat to low and stir in the half and half. Heat
through, but do not let the soup come back to a boil after adding the half
and half (about 5 minutes.) When it's thicker than a broth-based soup, but
thinner than a stew, and the flavors are well-combined, it's
ready to serve.
Serve topped with shredded parmesan cheese and garnished with some of the
fresh herbs (basil tops, sage leaves.) Makes 6 servings, about 1 1/2 cup
each. NOTE: andouille sausage is both spicy and salty; I don't add any
extra salt or pepper to this soup, and I use low sodium chicken broth. You
could further reduce the sodium per serving by using half broth/half
water, by substituting a small can of diced tomatoes--no sodium for half of the broth, or
by switching the garnish to shredded swiss or other low sodium
cheese. But if you use andouille, this will be a salty soup!
You can also substitute butternut squash or any hard-shelled winter squash for the pumpkin,
and any sausage you like (Italian, smoked, kielbasa--you decide) for the Andouille.
Yield: "8 cups"
Per Serving : 365 Calories; 26g Fat (63.1% calories from fat); 22g Protein;
12g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 1032mg Sodium.
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 1 Fat.
- - - - - - - - - - - - - - - - - - -