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Pumpkin Sausage Soup

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (3 qt.)
This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana

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

Directions

  • 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.

Nutrition Facts

1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.

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