Smoked sausage vegetable and pumpkin soup

    Smoked sausage vegetable and pumpkin soup


    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.

    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

    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.


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

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