Boil And Bubble Soup Cauldron |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a seated dinner, instead of using a big hollowed-out pumpkin as a soup tureen, turn smaller sugar pumpkins into individual bowls. Hollow out several, fill each with soup and replace the pumpkin lid to keep soup warm. Set several on a platter surrounded with real pumpkin leaves and curly vines. Ingredients:
1 tablespoon oil |
2 pounds uncooked turkey italian sausages, casings removed |
1 onion, chopped |
2 cloves garlic, pressed or minced |
1 tablespoon chili powder |
2 teaspoons cumin seed |
1 teaspoon dried oregano |
2 qts. chicken broth |
2 pounds banana or hubbard squash, peeled and cut into 1/2-inch cubes |
3 (15-oz.) cans hominy, drained |
1 (10-oz.) pkg. frozen peas |
salt and pepper |
Directions:
1. Heat oil in an 8- to 10-quart pan over medium-high heat. Add sausages to pan and break into bite-size pieces. Stir occassionally until lightly browned, about 5 minutes.
2. Add onion, red pepper and garlic; saute over high heat until onion is soft, about 5 minutes. Stir in chili powder, cumin seed and oregano. Add broth, cover and bring to a boil over high heat. Add squash to soup. Return to a boil over high-heat.
3. Add squash to soup. Return to a boil. Reduce heat, cover and simmer until squash is tender when pierced, about 15 minutes, stirring occassionally.
4. Add hominy and peas, seperating if necessary. Bring soup to a boil over high heat and boil about 3 minutes.
5. Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.
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