Pumpkin soup with sausage and rice – a detailed recipe cooking. 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr sweet italian sausage with fennel
- 2 tbsp. l vegetable oil and optionally for refueling
- 3-4 garlic cloves, chopped
- 1 chopped onion
- 1 large bay leaf
- 1 small pumpkin (900 gr.), Peeled into cubes 2 cm
- Ground Nutmeg
- 6 tbsp. chicken broth
- 2 tbsp. drinking cream 10% fat
- 1 small head of kale, chopped leaves without stalks
- 0.75 Art. rice arborio
- A few torn fresh sage leaves
- Grated Parmesan for decoration
Recipes with similar ingredients: sausage, pumpkin, kale, rice arborio, fennel seeds, bay leaf, nutmeg, sage
Recipe preparation:
- Heat oil over medium heat in a soup pot or brazier. Add the sausage and cook, separating the meat with a wooden spoon until it is browned. Add garlic and onion, cook until soft, about 5 minutes. Add bay leaf, pumpkin, salt, pepper and a little nutmeg. Stir in the broth and cream mixture and milk, bring to a boil. Reduce heat to medium and add cabbage. Boil slowly until the pumpkin is soft, about 20 minutes.
- Add rice and simmer slowly until it is soft, 18-20 minutes, stirring every 2-3 minutes. Add sage.
- Pour the soup into shallow bowls. Garnish with Parmesan and add olive oil. Recipe for pumpkin soup. Note: Soup without rice can be stored in a refrigerator in a sealed container. Add the boiled rice before serving.
