Pumpkin Sausage Soup

5 from 1 vote

Spicy sausage meatballs and tender chunks of pumpkin in a lemony broth with kale, pearl couscous and parmesan-egg ribbons, a bright, brothy break from creamy pumpkin soup.

Course Main Course

Cuisine American

Keyword soup

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 481kcal

Author Lisa Lotts

Equipment

8 quart dutch oven
melon baller (optional)

Ingredients

2 teaspoons olive oil
1¼ pounds bulk spicy Italian sausage
1 medium onion chopped into 1/2" dice
1 large stalk celery chopped into 1/2" dice
2 large carrots peeled and chopped into 1/2" dice
3 cups peeled, seeded and diced sugar pumpkin about 1/2 of a 3 pound pumpkin.
8 cups chicken stock preferably low sodium
1 bay leaf
1 cup Israeli couscous a.k.a. pearl couscous or other small pasta
½ bunch lacinato kale a.k.a. dinosaur kale, chopped
1 large egg
¼ cup grated parmesan cheese
1 lemon juiced

US Customary - Metric

Instructions

Use the melon baller to portion out equal scoops of 1¼ pounds bulk spicy Italian sausage. Roll the sausage into balls and set aside.
Heat 2 teaspoons olive oil over medium-high heat in a Dutch oven. When the oil is hot, add the sausage and cook, turning occasionally to brown the outside of the meatballs. (Doesn't have to be cooked completely through as they will finish cooking in the soup.) Transfer the sausage meatballs to a dish and set aside.
Add 1 medium onion, 2 large carrots, 1 large stalk celery and 3 cups peeled, seeded and diced sugar pumpkin to the pot. Cook for 4-5 minutes, stirring occasionally, until the onion is tender.
Add the sausage back to the pot along with 8 cups chicken stock and 1 bay leaf. Bring to a boil, then reduce heat to a low simmer and cook for 10 minutes.
Add 1 cup Israeli couscous and cook for 8-10 minutes, until the pasta starts to soften but isn't quite done. Stir the pot occasionally.
Stir in ½ bunch lacinato kale and simmer for 1-2 minutes.
While the kale simmers, In a small bowl, combine 1 large egg and ¼ cup grated parmesan cheese. Whisk together until well combined. Whisk 2-3 tablespoons of the hot soup broth into the egg mixture to temper the yolks slightly. Pour the egg mixture into the soup while stirring.
Remove the soup from the heat and stir in the juice of 1 lemon. Taste for seasoning, adding more lemon if desired.
Ladle soup into bowls and serve with a slice of fresh lemon.

Nutrition