Pumpkin Sausage Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 bulk Italian sausage
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 32 oz. chicken stock
  • 15 oz. can pumpkin
  • 1 tbsp. sugar
  • 1/2 tsp ground cinnamon
  • 2 tsp Italian seasoning
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/4 to 1/2 tsp ground nutmeg
  • 1/2 cup heavy whipping cream
  • 1/3 cup cold water
  • 1/3 cup cornstarch
  • 2 cups shredded smoked cheddar cheese

Directions

  1. Cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and veggies are tender; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar, and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

  2. Stir in cream. In a small bowl, mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

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