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Smoked Sausage, Leek and Potato Soup Served in a Pumpkin

Monday, 26 May 2008

Description

Here's a daring, hearty soup that's served in a colorful, natural bowl. You'll all have fun, and the kids will love it. Remember to wear heavy gloves when carrying the pumpkin into the dining room or you'll have a hell of a mess. You can use store-bought sausage for the soup, but I like to use a 1-pound roll of breakfast sausage that's been smoked at 225°F until it reaches an internal temp of 170°F.

Ingredients

At a glance

Cuisine

Southwestern

Ingredient

Pork

Vegetable

Cooking Method

Slow Cook

Heat Level

Meal/Course

Side Dish

Serves

4 tablespoons butter
2 tablespoons olive oil
2 cups halved and sliced leeks (well washed)
3 cups peeled and cubed russet potatoes
2 cloves garlic
2 cups cubed smoked sausage or 1 pound smoked breakfast sausage
1 quart water
2 vegetable bouillon cubes (I prefer Knorr brand)
1 tablespoon coarsely ground black pepper
1 teaspoon dried oregano
1 teaspoon dried tarragon
1/2 teaspoon nutmeg
1 medium pie pumpkin, top and stem removed and reserved, inside cleaned

Methods/steps

Prepare the cooker indirect at 275° F.

In a Dutch oven over medium heat, melt the butter with the oil. Add the leeks and cook for 2 minutes. Add the potatoes and cook for about 5 minutes, stirring occasionally. Add the sausage and garlic and cook about another 5 minutes, or until everything is getting soft. Add all the other ingredients and bring to a boil. Reduce to a simmer and cook for 20 minutes.

Pour the soup into the pumpkin. Replace the top on the pumpkin and place it in the cooker. Cook for about an hour, but watch it so the pumpkin doesn't get too soft and collapse. When the pumpkin feels tender, carefully remove it to a pie pan or quiche dish. Stir and then serve. Scrape some of the pumpkin away from the sides to serve with the soup.

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