pumpkin sausage soup
Beef
Pumpkin Sausage Soup
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.
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
- 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.
- 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.
