
I have been waiting for the weather to cool off so I could make this soup. This is one of my favorite fall recipes.
Pumpkin Sausage Soup
12 ounce tube Jimmy Dean Hot sausage
1/2 cup onion, minced
1 clove garlic, minced
1 tablespoon Italian Seasoning
2 cups fresh mushrooms, chopped
1- 15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
How To Prepare: Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and saute until done.
Add pumpkin to this mixture and mix well.
Then stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the heavy cream and water and simmer on low another 10-15 min.
Taste and add salt/pepper as needed.
(Now for the fun part. I always like to add extra ingredeants to recipes. To this soup I add to taste cinnamon, pumpkin pie spice, fresh grated ginger root, sugar free maple syrup, and a little splenda. I like things spicey so for mine I will also add a little bit of cilantro and a few shakes of Tony Chachere's creole seasoning. It's amazing how you can change the taste with just a few additions.)
Serve.