Pumpkin Soup

This is a yummy recipe that a freind gave me-try it!
Pumpkin Soup with Sausages
Zuppa di Zucca Con Le Salsiccie (Pumpkin Soup with Sausages) is served with fresh grated parmesan cheese sprinkled on top and Pane Con Le Olive (Italian Olive Bread.)

2 tablespoons olive oil
1 pound sweet Italian sausage, cut into 1/2-inch pieces
4 garlic cloves, thickly sliced
one red onion, chopped
8 ounces button mushrooms, quartered
2 tablespoons of chopped fresh sage or 11/2 teaspoon of dried sage
3/4 cup of finely diced celery
1 teaspoon of dried thyme
1/2 cup of dry Marsala wine
4 cups of chicken stock,preferably homemade
2 cups of canned, unseasoned pumpkin
3/4 teaspoon of salt
1/2 teaspoon of pepper;
1 cup of uncooked small shell pasta, broken spaghetti, or fettucine

4 tablespoons finely grated parmesan cheese (optional).

Heat oil in large nonstick skillet pan on medium high heat. Add sausage, brown three minutes. Remove sausage with slotted spoon. Put in three-quart sauce pan and set aside.

In sauté pan, add garlic, onion, mushroom, celery, sage, and thyme. Cook on medium high heat for three to five minutes, stirring occasionally.

Stir in Marsala wine and cook two more minutes. Pour contents into three-quart sauce pan with sausage.

Add chicken stock, pumpkin, salt, and pepper. Bring to a boil over medium heat, stirring often. Reduce heat and simmer cook for 40 minutes, stirring about every 10 minutes.

Add pasta and increase heat to a soft boil. Cook, stirring often, for five more minutes.

Reduce heat to simmer and cook three more minutes.

“This is a thick soup. If you want it thinner you could add more stock to it,” Hitchings said, adding that grated parmesan cheese can be served on top, or left off to save calories.

Makes about six servings as a side dish or four as a main course.