Pumpkin Sausage Soup

I almost passed on this recipe because of the ingredient list. I thought, will that really taste good? The answer is a resounding YES! I have been making this for years and it is one of my favorite fall soups. You don't really taste the pumpkin. It just adds body and a silkiness to the soup. I love the subtle spiciness from the Italian sausage. This is a perfect soup to curl up under a blanket with, and enjoy some "educational" television programming. What? Dancing with the Stars totally counts as educational, you never know when you might need to bust out with a quick step or jive.



Pumpkin Sausage Soup


1/2 pound spicy Italian sausage
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon Italian seasoning
15 ounce can pumpkin (can use fresh, just roast and puree)
4 ounces mushrooms, chopped
4 cups chicken broth
1 cup heavy cream

Brown sausage, drain off the fat. I usually rinse it in a sieve under hot water to get out all the extra grease. Return to the pot, and add the onion, garlic, and Italian Seasonings. Stir in the pumpkin and mushrooms. Add the broth and mix well. Simmer 20-30 minutes. Stir in the cream, and simmer on low another 10 min. Add salt/pepper as needed.