Great Northern Pumpkin, Kale & Sausage Stew

I bought some cute little baking pumpkins a couple weeks ago and have been dying to cook one up to make soup. Life suddenly granted me some time to cut up and cook pumpkin so I decided to make some soup.

This soup was inspired by Lauren Kelley. She made a gorgeous Lentil & Sausage Soup with Kale in it that really got me thinking … I wanted to make that soup, but I also wondered how pumpkin and kale would go together? It just seemed like such a great combination to me, so I decided to try it. I love the contrasting green and orange colors with the specks of white from the Great Northern beans.

Oh you might notice the recipe looks a little different than my previous posts … I’m using the Ziplist recipe plugin now for my recipe formatting. This will allow my recipes to get found more easily by search engines, but for you, there’s now a convenient PRINT button! I can’t tell you how many times people have asked me for that, and I just couldn’t find a good way to do it on free WordPress.

I used my 3.2 quart Swiss Diamond Saucepan to cook this soup in. Oh it is a marvelous pan! It holds so much, yet takes up such a little amount of space on my stove. I love this pan. It’s my second favorite of the Swiss Diamond pans that I have so far (yes, there will definitely be more … I want ALL the pans in my kitchen to be Swiss Diamond pans!)

Great Northern Pumpkin, Kale & Sausage Stew

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: About 6 cups of soup 1x

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Ingredients

Scale 1x2x3x

• 1/2 teaspoon olive oil
• 1 cup chopped onion
• 3 cloves of garlic
• 2 ribs of celery (about 3/4 cup chopped)
• 4 cups chicken or vegetable broth
• 3 cups of chopped raw pumpkin, skin removed
• 1 cup dry Great Northern beans
• 1 bay leaf
• 2 low-fat sausages, sliced and chopped into chunks (I used Chicken Asiago & Spinach sausage)
• 3 cups of chopped kale leaves (lightly packed)

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Instructions

1. Heat a saucepan or soup pot over medium heat. Add the onion, garlic and celery and sautee until the onion is translucent and soft.
2. Stir in the broth, pumpkin, beans and bay leaf, reduce heat to medium low and cook for an hour – an hour and a half or until the pumpkin is soft and the beans are fully cooked.
3. Add the sausage and cook 10 minutes longer or so … until the sausage is good and hot and cooked through. (If the sausage is not pre-cooked or it is frozen it may take longer for it to cook and heat up fully.)
4. Add the kale leaves and cook for just 1 or 2 minutes longer until the kale is wilted, but still bright green.
5. Ladle the soup into serving bowls and serve hot.

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Notes

This soup can be refrigerated in a covered container and reheated. You could use canned beans in place of the dried beans to speed up the cooking time.

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Nutrition

• Serving Size: 1 cup

This recipe was shared at Foodie Friday, Weekend Gala Dinner Party, Strut your Stuff Saturday, Show & Tell Saturday, Scrumptious Sunday, Manic Monday, Monday Menu Plan, Tuesday Talent Show, Totally Tasty Tuesday, Frugal Food Thursday, All my Bloggy Friends, All Things Pumpkin and The Bulletin Board.

Purchasing Swiss Diamond Cookware through this link helps support this blog. If you are looking for great cookware, I highly recommend Swiss Diamond. I’m very pleased with how evenly it heats up and the nonstick surface is truly nonstick … you don’t even need oil or cooking spray. It’s quality cookware that truly makes cooking a pleasure.