Sausage & Pumpkin Soup

From Rachel Ray

Categories

Steps

1. Cook sausage in olive oil.
2. Add in onion and garlic, cook til translucent.
3. Add in stock, cream, spices, bay leaf, and pumpkin. Bring to a boil.
4. Add in kale and torn sage leaves.
5. Serve with rice & grated cheese.

Ingredients

• Sweet Italian Fennel Sausage - 1 Pound
• Olive Oil - 2 Tablespoons
• Garlic - 3 1/2 Cloves
• Onion - 1 Onion
• Bay Leaf - 1 Leaf
• Pumpkin - 2 Pounds
• Nutmeg - 1 To taste
• Salt - 1 To Taste
• Pepper - 1 To Taste
• Chicken Stock - 6 Cups
• Half and Half - 2 Cups
• Kale - 1 Small bunch
• Rice - 3/4 Cup
• Fresh sage leaves - 1 amount
• Parmigiano-Reggiano Cheese - 1 amount