Pumpkin Sausage Soup

• 1 pound bulk Italian sausage
• 2 cups sliced fresh mushrooms
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 carton (32 ounces) unsalted chicken stock
• 1 can (15 ounces) pumpkin
• 1 tablespoon sugar or sugar substitute equivalent
• 1/2 teaspoon ground cinnamon
• 2 teaspoons Italian seasoning
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 to 1/2 teaspoon ground nutmeg
• 1/2 cup heavy whipping cream
• 1/3 cup cold water
• 1/3 cup cornstarch
• 2 cups shredded smoked cheddar cheese

1. In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; 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 water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

italian sausage, mushrooms, onion, garlic, chicken, pumpkin, sugar, ground cinnamon, italian seasoning, ground turmeric, ground ginger, ground nutmeg, heavy whipping cream, cold water, cornstarch, cheddar cheese

Taken from www.tasteofhome.com/recipes/pumpkin-sausage-soup/ (may not work)