Today I prepared a Pumpkin Cream with Sausage Crumbles and pumpkin seeds. Even though it is an autumn recipe, I prefer it now, and since you can still find pumpkins in the supermarket, you can make it too. It’s a rustic and flavorful soup, great for cold evenings. This recipe is very easy to make, dense and tasty, with little expense dinner is served.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pumpkin Cream with Sausage Crumbles
- 1.76 lbs pumpkin
- 7 oz potatoes
- 1.75 oz white onion
- 9 oz sausages
- extra virgin olive oil
- to taste vegetable broth
Tools for Pumpkin Cream with Sausage Crumbles
- Pan
- Immersion Blender
Steps for Pumpkin Cream with Sausage Crumbles
First, prepare the vegetable broth you will use to cook the pumpkin, you can replace the vegetable broth with water and bouillon cube. Start by cleaning the pumpkin. Remove the skin and seeds, cut the pumpkin into cubes. Wash and peel the potatoes, then cut them into cubes as well.
Chop the onion and lightly brown it in a pan, once it’s softened add the pumpkin and potatoes, then pour in the broth until it covers everything.
Cook for 30/35 minutes or until the vegetables are tender.
Remove the skin from the sausages, crumble them, and sauté in a pan for a few minutes without adding oil. To make them even finer, crush them with a whisk.
When the pumpkin is cooked, take an immersion blender and blend until you get a cream. Adjust salt to taste (remember that sausage will be added, so adjust accordingly.)
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Prepare plates or bowls and add the sautéed sausage crumbles on top, and if you like, also add pumpkin seeds, a drizzle of oil, and serve. Enjoy your meal.
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