Smoked sausage vegetable and pumpkin soup

    Smoked sausage vegetable and pumpkin soup

    (5)
    3saves
    6hr


    5 people made this

    About this recipe: Pumpkin is simmered with smoked sausage, carrots, celery, onion, parsnips, swede, cabbage, peppers, broccoli, courgettes, sweetcorn and rice, to create this wonderfully hearty soup. Serve in the hollowed out pumpkin for a special presentation.

    Ingredients
    Serves: 12 

    • 1 (4.5kg) whole pumpkin
    • 450g kielbasa sausages, sliced into 1.25cm slices
    • 3 carrots, peeled and sliced
    • 2 sticks celery, chopped
    • 1 large onion, peeled and chopped
    • 3 cloves garlic, finely chopped or to taste
    • 260g parsnips, peeled and cubed
    • 275g swede, peeled and cubed
    • 175g cabbage, coarsely chopped
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 1 head broccoli, cut into florets
    • 2 courgettes, cut into chunks
    • 250g sweetcorn
    • 775ml chicken stock
    • 375g cooked white or brown rice (optional)
    • 25g fresh parsley, chopped
    • 1/2 teaspoon crushed chillies or to taste
    • 2/3 (27g) packet dry French onion cup soup
    • 15g dried Italian herb seasoning
    • salt and ground black pepper to taste

    Method
    Prep:1hr  ›  Cook:5hr  ›  Ready in:6hr 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil.
    2. Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
    3. Place the pumpkin on the prepared baking tray and place in the preheated oven. Cook for 1 hour, then lower heat to 170 C / Gas 3.
    4. Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, swede and cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, courgettes and sweetcorn. Pour in the chicken stock, add the rice and cook 5 minutes more. Stir in the parsley, crushed chillies, onion cup soup mix and Italian herb seasoning. Season to taste with salt and pepper.
    5. Keeping the pumpkin on the baking tray, spoon the vegetable-sausage mixture into the pumpkin and replace the lid. Loosely cover the pumpkin with foil.
    6. Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving plate and remove the lid to ladle out the contents.

    Ingredients

    Kielbasa sausages are available in Polish delis, if unavailable substitute in Mattessons smoked pork sausage.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    28

    I was very excited to try this recipe and was not dissappointed. I did make a couple changes, used baby bear pumpkins for single serve portions, did not use all suggested veggies, and forgot to put in the seasonings, and it turned out very yummy. I will definatly make this again before the pumpkins are gone for the season and will try different veggies and italian sausage instead of the kiebasa. this will be a halloween tradition from now on as it is very filling, perfect before heading out to trick-or-treat.thank you for a fabulous recipe.  -  19 Oct 2008  (Review from Allrecipes US | Canada)

    by
    25

    This was sooo yummy. I'm just a little disappointed I couldn't get a better picture! I bought a real Cinderella pumpkin and it was gorgeous. Anyway. After 3 hours of the filled pumpkin being in the oven, I pulled it out to take a look, and the flesh was so soft that it cracked and fluid started leaking everywhere. I tested the filling and it wasn't quite cooked So, I thought, nothing for it; scoop it out and cook it some more. I put all the filling back in my big pot and simmered it for an additional 30 minutes or so. After all the filling came out of the pumpkin, though, it couldn't hold itself up anymore, and collapsed completely. I scooped up some flesh and added it to my pot, and saved the rest. So, next time, I don't think I will pre-bake the pumpkin, as it seemed unnecessary. I might also try lentils as a good sub for the brown rice. The only other thing I would change about this recipe is to double the meat; each bowl only had about 3 slices in it, and my man likes a little more meat than that. But, wow! Excellent recipe, thanks for sharing!  -  03 Nov 2008  (Review from Allrecipes US | Canada)

    by
    12

    Great recipe! I used garlic sausage since I had it on hand, and cut back on the cooking time by a couple hours. (Cooked the pumpkin for 1hour at 400 and 1 hour at 350, then added the filling and continued cooking for 30 min.) The pumpkin was a little charred on the outside and not nearly as pretty as it could have been, but it was fully cooked and everything tasted wonderful.  -  24 Dec 2008  (Review from Allrecipes US | Canada)

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