Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Polidori Sausage Soup in a Pumpkin
- 1 large Pumpkin
- 1/2 cup Butter (plus 1 Tbsp divided)
- 1 medium White onion diced
- 1 1/2 cups Italian bread crumbs
- 1 cup Flour
- 1 tbsp Celery seed
- 1 lb. Polidori Mild Sausage links cooked and drained
- 1/2 cup Swiss cheese grated
- 1 cup Cheddar cheese grated
- 2 quarts Chicken stock or broth
- 1 tsp Thyme, dried
- 1 tsp Salt
- 1/4 cup Parsley, dried
- 2 cups Fresh kale
- 1 cup Heavy cream
- Cut lid out of pumpkin. As you are cutting around the stem, angle the knife towards the stem so the ring on the inside of the pulp is smaller than the ring on the outside of the pumpkin. This will make it so the lid won’t fall in when it is replaced for baking.
- Remove seeds.
- Rub the inside of the lid with 1 Tbsp butter.
- Preheat oven to 400º.
- In a skillet, melt ½ cup butter and sauté onions in the melted butter until tender.
- Add bread crumbs, flour, and celery seed. Stir until coated and cook for 3 minutes.
- Remove from heat and pour into pumpkin.
- Add sausage, grated cheeses, chicken stock, thyme, salt, parsley, and kale.
- Put lid on pumpkin and bake on cookie sheet for 1 ½ hours.
- Remove from oven.
- In a medium saucepan, bring cream to a simmer. Add to contents of pumpkin. Stir well.
- When serving, scrape sides of pumpkin with the ladle or a spoon so that bits of pumpkin are added to the soup.
Tried this recipe?Let us know how it was!