in Italy, Soup Recipes

Pumpkin soup with bratwurst

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Ingredients for 4 servings:

  • 120 g pork sausage, coarse
  • 1 tbsp extra virgin olive oil
  • 500 g pumpkin flesh, yellow flesh, peeled and pitted
  • e.g. broth or hot water
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream of zucchini and sausage. A recipe from Venice.

Halve the sausage lengthwise and remove the skin. Cut the peeled and seeded pumpkin into small pieces. Fry the sausage in 1 tablespoon of vegetable oil in a saucepan until crispy, breaking it up and stirring constantly with a wooden spoon. Add the pumpkin pieces and continue to sauté over medium heat. Then add broth or hot water until completely covered. Cover and simmer for about 15 minutes, until the pumpkin is tender. Season with salt and pepper and puree in a blender or with an immersion blender. Tip: Serve with toasted bread cubes and pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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