Tuscan Sausage, Pumpkin & Kale Soup

_INGREDIENTS: 

• Olive oil, for cooking
• 4 sausages of your choice, meat removed from casing
• 200g pasta (we used radiatori)
• 1 courgette, chopped
• 1½ cups pumpkin, diced
• 1 capsicum, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1 Tbsp dried oregano
• 1 tsp paprika
• 1 litre chicken or vegetable stock
• 200ml cream
• ¼ cup sundried tomatoes, chopped (optional)
• 2 cups kale, chopped
• Salt & pepper
• Juice of ½ lemon

_{INSTRUCTIONS:}

1. Heat a large pot over medium heat with a little olive oil. Add the sausage meat and cook, breaking it up as you go, until browned.
2. Add the onion and garlic and sauté for 2–3 minutes until softened.
3. Stir in the pumpkin and capsicum and cook for 3–4 minutes, stirring often.
4. Add the courgette and cook for a further 1–2 minutes.
5. Add the oregano, paprika, salt, and pepper. Pour in the stock and bring to the boil.
6. Add the pasta and cook according to packet instructions.
7. About 3 minutes before the pasta is done, stir in the cream and sundried tomatoes (if using). Reduce to a gentle simmer for 3–5 minutes.
8. Stir through the kale and take off the heat — don't let it boil.
9. Finish with the lemon juice and adjust seasoning to taste. Serve hot with grated parmesan.