This is a filling, awesome tasting soup, full of flavor, rich and robust, it’s a great soup for a blustery night. I make mine with Spicy Bob Evans Sausage, you can make it with Italian Sausage as well, I prefer it without cream, hubby likes his with cream.
And no, you don’t taste the pumpkin, it just gives the soup bulk and richness. It’s a great soup, trust me. ~ Jan
1 pound pork sausage I like Bob Evans Spicy, or you can use Italian Sausage
1/2 cup onion, chopped
1/4 pound fresh mushrooms sliced, or a can of mushrooms drained
2-3 large cloves of garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1 Tablespoon of Italian Seasoning - I use a heaping tablespoon
1/2 cup heavy cream or just add cream to individual bowls
Salt and pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms, when almost browned, add garlic. i don’t add the garlic in earlier because it burns easily; drain fat. Add the pumpkin and broth. Cover and simmer 20-30 minutes.
Taste and add salt and pepper to taste.
After it simmers you can add 1/2 cup heavy cream and simmer for a few minutes longer, or, if you’re like me, I like it with just the broth, so I don’t add cream to the entire recipe, instead I put hubby’s soup in a bowl and stir in a couple of tablespoons of cream.
Makes 8 cups or 8 servings
Can be frozen
Carbs aren’t high in this soup, I would guestimate them to be 4-5 carbs per bowl depending on serving size.