Pumpkin, Sausage, and Escarole Soup with Sage Brown Butter
Before You Begin
Ingredients · Servings 4
- 4 tablespoons plus 1 teaspoon unsalted butter, divided
- 1 pound bulk sweet Italian sausage
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 teaspoon minced fresh thyme
- ½ teaspoon plus pinch table salt, divided
- ¼ teaspoon pepper
- Pinch cayenne
- 2 tablespoons all-purpose flour
- 1 (15-ounce) can unsweetened pumpkin puree
- 4 cups chicken broth
- ½ small head escarole (5 ounces), trimmed and cut into ½-inch pieces (5 cups)
- 2 teaspoons cider vinegar, plus extra for seasoning
- ¼ cup walnuts, chopped
- 12 sage leaves
Method · 45 min
- Melt 1 teaspoon unsalted butter in Dutch oven over medium heat. Add 1 pound bulk sweet Italian sausage and cook, breaking up meat into fine crumbles, until sausage is no longer pink, 6 to 7 minutes. Using slotted spoon, transfer sausage to bowl.
- Add 1 minced large shallot, 1 minced garlic clove, 1 teaspoon minced thyme, ½ teaspoon table salt, ¼ teaspoon pepper, and pinch cayenne to fat in pot and cook, stirring occasionally, until shallot is softened, 2 to 3 minutes. Stir in 2 tablespoons all-purpose flour and cook for 30 seconds. Stir in 1 can unsweetened pumpkin puree, then spread into even layer and cook, stirring every minute or so, until puree has thickened and begins sticking to bottom of pot, about 5 minutes.
- Stir in 4 cups chicken broth, 5 cups chopped escarole (½-inch pieces), and sausage and increase heat to high to bring to boil, scraping up any browned bits. Adjust heat to simmer, cover, and cook for 10 minutes to meld flavors. Stir in 2 teaspoons cider vinegar. Season with salt, pepper, and extra vinegar to taste.
- Meanwhile, melt remaining 4 tablespoons butter in 10-inch skillet over medium heat. Add ¼ cup walnuts, chopped; 12 sage leaves; and remaining pinch salt and cook until sage is crispy and butter and walnuts are browned and fragrant, 3 to 4 minutes. Transfer to heatproof bowl. Serve soup, garnishing with sage and walnut butter.
Bulk sausage crumbles easily into fine pieces, but if unavailable, use Italian sausage links and remove the casings before cooking; the pieces will be a bit chunkier. Serve with crusty bread.
