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