Pumpkin, apple, and sausage soup
~1 lb bulk Italian sausage from Sunflower (1/3 hot, 2/3 mild), several pounds of pumpkin, cut into wee bits (maybe 5 pounds? It was something not unlike 1/4 of a 20-lb pumpkin), 2 onions, 4 or so Granny Smiths (a bit bruised, so maybe more like 3), a bottle of apple juice, a box of chicken stock (2C?), 6 cloves garlic, a hunk of ginger, salt, pepper, tarragon.
squish sausage into wee balls (<1"), chop onions and garlic into bits, and cook until ~ done. Add pumpkin (cut into bits), salt, pepper, ginger, tarragon, juice, and broth. Heat to a simmer, turn down, cook (stirring occasionally) for... an hour or 2? Add cut-to-bits apple after a while. Cook 'til the pumpkin is soft. The broth was a bit sour/strong, so I added a bullion cube and some water. Still wasn't quite right, until I threw in a bit of sugar, and then it was pretty good.
Notes for next time: de-rind the pumpkin (at least mostly), use 2 cans of broth, and plan on throwing in a bit of sugar. And a bit less pepper, maybe less ginger too.
squish sausage into wee balls (<1"), chop onions and garlic into bits, and cook until ~ done. Add pumpkin (cut into bits), salt, pepper, ginger, tarragon, juice, and broth. Heat to a simmer, turn down, cook (stirring occasionally) for... an hour or 2? Add cut-to-bits apple after a while. Cook 'til the pumpkin is soft. The broth was a bit sour/strong, so I added a bullion cube and some water. Still wasn't quite right, until I threw in a bit of sugar, and then it was pretty good.
Notes for next time: de-rind the pumpkin (at least mostly), use 2 cans of broth, and plan on throwing in a bit of sugar. And a bit less pepper, maybe less ginger too.