Pumpkin Sausage Soup

_DSC1799 The cooler weather means it’s time to make a nice, hearty bowl of soup. Found this recipe and modified the heck out of it to suit my tastes.

Pumpkin Sausage Soup
12 oz Italian sausage, crumbled
1/2 cup onion, minced
1 garlic clove, minced
1 tsp Italian seasoning
15 oz can pumpkin
4 cups low sodium chicken broth
1/2 cup heavy cream, half and half or evaporated milk

Brown sausage, drain, then add the onion, garlic, Italian seasoning and sauté until done.
Add pumpkin to this mixture and mix well.
Stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the cream and simmer on low another 10-15 minute.
Add a dash of nutmeg if you like and season to taste with salt and pepper.

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