Curried Pumpkin and Corn Soup with Rice and Sausage

Winter is coming... that means time to take out all that delicious pumpkin purée you've been saving up in the fridge and make room for what's coming this season. Delicious, quick, simple soup.

Curried Pumpkin and Corn Soup with Rice and Sausage
adapted from Not Quite Nigella
makes large stock pot batch

Ingredients:
4 sweet Italian sausages
6 oz. beer 900-1000 grams pumpkin purée
12 cups stock (I used 1/2 veggie 1/2 chicken)
8-9 ears of corn 
2 cups dry rice
2 Tbs. curry powder
3/4 cup cream

Instructions:
1. In a large stock pot, combine puree, stock, corn, rice, and curry powder. Bring to a simmer while you cook sausages.
2. Bring a cast iron pan to medium-high heat. Add sausages and beer, and cover with a lid. Leave for 5-10 minutes, until the browns start to bottom. Then turn sausages in pan, and cook for another 2-3 minutes until other side has browned.
3. Pour beer juices in stock pot, and brown sausages in pan for 2-3 minutes until well browned. Carefully chop up into medium-sized pieces then add to pot. Simmer for another 5 minutes to let the flavors combine.
4. Take soup off heat, and stir in cream. Add salt and pepper to taste.