Pumpkin soup with sausage and rice

Ingredients:

• 450 g sweet Italian sausage with fennel
• 2 tbsp vegetable oil, plus extra for dressing
• 3-4 chopped garlic cloves
• 1 chopped onion
• 1 large bay leaf
• 1 small pumpkin (900 gr.), peeled and cut into 2 cm cubes.
• Ground nutmeg
• 6 cups chicken broth
• 2 cups of drinking cream 10% fat
• 1 small head of kale, leaves chopped, stems removed
• 0.75 tbsp. arborio rice
• A few torn fresh sage leaves
• Grated Parmesan for garnish

Preparation:

1. Heat oil over medium heat in a soup pot or Dutch oven. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned. Add the garlic and onion and cook until softened, about 5 minutes. Add the bay leaf, pumpkin, salt, pepper, and a little nutmeg. Stir in the broth and cream and milk mixture and bring to a boil. Reduce the heat to medium and add the cabbage. Simmer gently until the pumpkin is tender, about 20 minutes.
2. Add the rice and simmer gently until tender, 18-20 minutes, stirring every 2-3 minutes. Add the sage.
3. Ladle the soup into shallow bowls. Garnish with Parmesan and drizzle with olive oil.
   
   Recipe pumpkin soup.
   
   Note
   
   The soup can be stored in the refrigerator without rice in a sealed container. Add cooked rice before serving..