Pumpkin Sausage Soup
Ingredients
- 1 lb bulk Italian sausage
- 2 cups sliced fresh mushrooms
- 1 med-large red bell pepper, chopped
- 1 medium onion, chopped
- 4 ea garlic cloves, minced
- 1 - 32 oz carton of unsalted chicken stock
- 1 - 15 oz can of Farmer's Market Foods Organic Pumpkin Puree
- 1 tbsp sugar
- 1-2 sprigs of fresh rosemary, finely chopped
- 2 tsp Italian seasoning
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 4-5 cups chopped kale Tuscan kale is great. Swap for spinach if you don't like kale.
- 1/2 cup heavy cream
- 1/3 cup cold water
- 2 cups shredded smoked cheddar cheese
Instructions
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In a Dutch oven, sauté the sausage, mushrooms and onion over medium-high heat until sausage is fully cooked and vegetables are tender/onions are a slightly translucent, about 8-10 minutes. Break the sausage into crumbles and drain off any excess fat/liquid. Add in garlic and cook for another minute.
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Add chicken stock/broth, pumpkin puree, sugar and seasonings. Bring to a boil and then reduce heat. Cover and let simmer for 10 minutes.
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Stir in the cream and chopped kale. In a small bowl, whisk together the water and cornstarch until smooth. Stir into the pan and bring to a boil. Cook stirring frequently until the soup thickens, about 1-2 minutes. Add the cheese and cook just until melted. Serve and enjoy!
