MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Sausage Soup
Categories: Pork, Mushrooms, Vegetables, Herbs, Squash
Yield: 8 servings

1 lb Italian sausage
2 c Sliced fresh mushrooms
1 md Onion; fine chopped
4 cl Garlic; minced
32 oz Unsalted chicken stock
15 oz Can pumpkin
1 tb Sugar
1/2 ts Ground cinnamon
2 ts Italian seasoning
1 ts Ground turmeric
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Heavy whipping cream
1/3 c Cold water
1/3 c Cornstarch
2 c Shredded smoked Cheddar
- cheese

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.

Paula Diaz, Billings, Montana

Makes: 8 servings (3 qt.)

RECIPE FROM: https://www.tasteofhome.com

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