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Pumpkin Sausage Soup Recipe

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This recipe for Pumpkin Sausage Soup is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb bulk Italian sausage
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
8 garlic cloves, minced
1 carton (32 ounces) salted chicken stock
1 can (15 ounces) pumpkin
1 tablespoon sugar
2 tablespoons salt
1/2 teaspoon ground cinnamon
2 teaspoons Italian seasoning
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
1/3 cup cold water
1/3 cup cornstarch
2 cups shredded smoked cheddar (very important it's smoked to impart the smoky flavor)
Directions:
Directions:
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, salt, sugar, and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Could use spicy ground sausage and jalapenos for some heat. I used mild sausage and didn't have any jalapenos and it was still excellent.

Definitely use smoked cheddar.

Also, might need to add more salt, if so, add to taste.

 

 

 

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