Try a serving of sausage and pumpkin soup for breakfast, lunch or dinner time. You can use fresh pumpkin from your garden to make a hearty soup that will complement any mealtime. You can prepare and have the soup ready to serve in less than an hour. The recipe makes eight to 10 servings, but the recipe can be cut in half to make four to six servings.
Cut the top off the pumpkin. Clean out the seeds and stringy stuff. Use a knife to cut the pumpkin in half. Use a knife to cut the flesh from the pumpkin. You will use all of the flesh from the walls of the pumpkin and from the top that you cut off. Cut the pumpkin flesh into 1-inch cubes.
Use a knife or a chopper to chop and dice the onion. Prepare the sausage by removing the casing if using a sausage with a hard casing.
Use an 8-qt. pot. Add the olive oil to the pot. Turn the heat to medium. Add the sausage and onion. Cook the sausage and the onion until the sausage is brown and the onion is translucent. Add the pumpkin cubes to the pot.
Add the vegetable and chicken broth (or 2 quarts of either one) to the pot when the sausage and onion is done cooking. Add the brown sugar, curry, pepper and salt to the pot and stir. Bring the soup to a boil. Reduce heat to low and simmer until the pumpkin cubes fall apart.
Allow the soup to cool slightly. Use a hand mixer to puree the soup for a creamier texture. Serve in soup bowls.