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Puree of Pumpkin, Kale and Italian Sausage Soup

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Adapted from a recipe for Puree of Pumpkin, Kale and Italian Sausage Soup from one of our favorite restaurants, Ristorante Del Porto in Covington, LA.

Another cold front is moving in. That means that we thin-skinned southerners are going to “freeze” for a few days. So, to keep my family warm, I’m pulling out a fall favorite. Give this one a try and you’ll see why we love it so much.

This recipe comes from one of our favorite restaurants, Ristorante Del Porto in Covington, LA. I interviewed David and Torre Solazzo, the owners and chefs of Del Porto, back on episode 89 of the Catholic Foodie (Happy Chefs). Incidentally, I shared this very recipe on episode 99 (Just in the Nick of Time).

In general, I’m not a fan of kale. But I love it in this soup. This certainly is good eats!

Ingredients

  • 2 med Yellow Onions, diced
  • 4 ribs of Celery, diced
  • 1 med Pumpkin, cleaned, peeled, and cut into 2-3” pieces
  • 2 Tbs Garlic, chopped
  • 1 gallon Chicken Stock
  • 2.5 lbs. Loose Italian Sausage
  • 1-2 Heads of Kale, cleaned and chopped into 2” pieces
  • Salt & Pepper to taste
  • Cayenne to taste
  • 2 Tbs Olive Oil

Directions

  1. Saute onions and celery until translucent. Add the garlic and the pumpkin. Saute for 5 minutes. Cover with the chicken stock. Bring to a boil, then reduce to a simmer. Season with salt, pepper and cayenne. Cook until pumpkin is soft. Puree with a hand blender or a regular blender. Please note that if you are using any blender other than a vita-prep (or Cuisinart), the soup must be totally cooled.
  2. Return the soup to the pot and add the sausage and kale.
  3. To prepare the sausage, make 2 inch patties out of the sausage and fry them hard on high heat until they are brown on both sides (they don’t have to be cooked all the way). Remove from grease. Let cool. Then chop into 1 inch chunks.

Many thanks to Ristorante Del Porto in Covington, LA for the original recipe. I have changed a few things here to make it according to our tastes.

***Image courtesy of DrBacchus on Flickr.com.***

About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

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Reader Interactions

Comments

  1. Michael Lindner

    November 10, 2011 at 7:05 PM

    How long do you cook the soup after adding the kale and sausage? I presume you must, since the sausage isn’t fully cooked…

    Reply
    • Jeff Young

      November 10, 2011 at 7:16 PM

      Good question, Mike! We made this the other day, and Char wanted to hold off on adding the kale because she didn’t want it to turn to mush (although kale is very hearty and holds together very well when cooked). So, we added the sausage (the soup was on medium-low, I believe) and let it continue to cook while we washed and cut the kale. So, I guess the sausage was in there about 10 minutes before we added the kale. After adding the kale, we allowed it to cook for an additional 10 to 15 minutes (on medium-low to low) while we set the table.

      Reply

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About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…

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