Pumpkin Sausage Soup

  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)

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