Pumpkin Apple Soup

Name: Pumpkin Apple Soup
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 8 servings (2 quarts).
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 2 tart apples, peeled and cut into 1/2-inch pieces; 1 medium onion, coarsely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 2 bay leaves; 1/4 teaspoon Louisiana-style hot sauce; 1 carton (32 ounces) chicken broth; 1/2 teaspoon salt; 1/4 teaspoon pepper; 14 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, coarsely chopped; 1/2 cup half-and-half cream; 2 tablespoons brown sugar; Sliced apple, optional

I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm, but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. —Rebecca Phillips, Fayetteville, North Carolina

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 tart apples, peeled and cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon Louisiana-style hot sauce
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons brown sugar
Sliced apple, optional

Directions

In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours.
Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.