Pumpkin Soup with Sage and Italian Sausage
INGREDIENTS
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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2 chopped yellow onions
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1 leek, washed and sliced into half rounds
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1 29-ounce can of pumpkins. Or 3 pound of fresh pumpkin flesh peeled, seeded and cut into half-inch pieces
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Salt and pepper to taste
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3 bay leaves
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8 cups chicken broth
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1 sprig sage
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½ teaspoon of dried thyme
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Pinch of cayenne to taste
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About a pound of fresh, bulk Italian sausage, and crumbled freshly grated Parmigiano-Reggiano cheese
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