Pumpkin Sausage Soup

Idaho temps are dipping into the 30's at night. Winter is always biting at fall's heels. Consequently, I feel such urgency to savor every autumnal pleasure.

HOORAY FOR SOUP WEATHER! One of my fall favorites is Pumpkin Sausage Soup! I had my first bowl here in Idaho and it has been a staple ever since. Versions of this soup can be found all over the web. As long as the portions are modest, this soup is a natural for low-carbers.

PUMPKIN SAUSAGE SOUP

Time: 30 minutes

Serves: 6

Ingredients 

• 1/2 lb breakfast sausage (pork, chicken, or turkey) 
• 1/2 c minced onion 
• 1 clove garlic, minced 
• 1 c mushrooms, finely chopped 
• 1 tbs Italian seasoning 
• 15 oz canned pumpkin 
• 4 c chicken broth 
• 1/2 c water AND 1/2 c half and half 

Directions

1. Brown sausage, drain and then add the onion, garlic, mushrooms and Italian seasonings. 
2. When the onions and mushrooms have begun to soften, stir in the pumpkin. Stir in the broth and mix well. 
3. Simmer 20 minutes. 
4. Stir in the half and half and water (OR the milk) and simmer on low another 10-15 min. 
5. Taste and add salt and pepper as needed.

Smiles,

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