Name: Pumpkin Sausage Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Sausage Soup

1. 1 pound bulk Italian sausage -

2. 2 cups sliced fresh mushrooms -

3. 1 medium onion, finely chopped -

4. 4 garlic cloves, minced -

5. 1 carton (32 ounces) unsalted chicken stock -

6. 1 can (15 ounces) pumpkin -

7. 1 tablespoon sugar or sugar substitute equivalent -

8. 1/2 teaspoon ground cinnamon -

9. 2 teaspoons Italian seasoning -

10. 1 teaspoon ground turmeric -

11. 1/2 teaspoon ground ginger -

12. 1/4 to 1/2 teaspoon ground nutmeg -

13. 1/2 cup heavy whipping cream -

14. 1/3 cup cold water -

15. 1/3 cup cornstarch -

16. 2 cups shredded smoked cheddar cheese -

How to cook deliciously - Pumpkin Sausage Soup

1. Stage

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. Stage

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.