Categories: Main Dish, Pork, Pumpkin, Stew
Ingredients
- 1 lb mild pork sausage
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 stalk celery, small dice
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 3 (42 ounce) cans reduced-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups potatoes, peeled and cut into bite sized pieces (about 6 small potatoes or 4 medium)
- 1/2 cup evaporated milk
Directions
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In large skillet, brown sausage until cooked through.
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Drain fat.
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Meanwhile, melt butter in soup pot.
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Add onion and celery, saute over medium heat while sausage is cooking.
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Add browned sausage to soup pot.
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Mix with onion and celery and saute for about 2 minutes.
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Add garlic, saute for 1 minute or until fragrant.
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Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
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Stir until smooth and well blended.
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Add potatoes.
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Bring to a boil, reduce heat to simmer.
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Cover and simmer for about 20 minutes or until potatoes are tender.
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Warm evaporated milk.
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Add to soup and mix through.
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Serve hot with crusty bread.