Pumpkin Soup with Kielbasa
Another one the kids dramatically refuse, but kids can just have the kielbasa. Serve with fresh bread and a salad.
Cook the onion in a large saucepan in the remaining butter until softened. Add the carrots, broth, 3 cups water, and the bay leaf. Simmer until carrots are tender. Discard bay leaf.
Scoop out the pumpkin pulp into the saucepan, carefully leaving a 1/4" thick shell. Use an immersion blender to puree the pulp/carrot mixture. Stir in the cream. Season with salt and pepper, to taste.
Slice the kielbasa into thin rounds. Cook the sausage rounds over medium heat until they are lightly browned. Transfer to paper towels to drain. Stir most of the pieces into the soup. Reheat the soup until it is hot, adding water to thin if needed. Heat the pumpkin shell, if necessary, until warm and ladle the soup into the shell.
- Valerie
- 6 lb sugar pumpkin
- 3 tbsp unsalted butter
- 1 onion, sliced thin
- 2 carrots, grated coarse
- 2 c. chicken broth
- 3 c. water
- 1 bay leaf
- 1/2 c. heavy cream
- 6 oz kielbasa (or more, for the kids)
- 1/3 c. parsley, minced
Cook the onion in a large saucepan in the remaining butter until softened. Add the carrots, broth, 3 cups water, and the bay leaf. Simmer until carrots are tender. Discard bay leaf.
Scoop out the pumpkin pulp into the saucepan, carefully leaving a 1/4" thick shell. Use an immersion blender to puree the pulp/carrot mixture. Stir in the cream. Season with salt and pepper, to taste.
Slice the kielbasa into thin rounds. Cook the sausage rounds over medium heat until they are lightly browned. Transfer to paper towels to drain. Stir most of the pieces into the soup. Reheat the soup until it is hot, adding water to thin if needed. Heat the pumpkin shell, if necessary, until warm and ladle the soup into the shell.
- Valerie
