One of my all time favorite things about Fall is pumpkin sausage soup. It’s my favorite Fall recipe. It’s the only recipe that I’ll only make during a specific season. It screams Fall and it’s perfect and hearty for the changing temperatures and just happens to color coordinate with Fall colors. I am sure the color of the soup interests you 🙂
Not only is this an amazing recipe, it’s very inexpensive to make and is spectacular left over! I know what we are having for dinner!
What You Need
1 (12 ounce) package breakfast sausage
1/2 cup onion, minced or chopped depending on how you like your onions
1-2 garlic clove minced depending on your preference for garlic
1 tablespoon italian seasoning
1 cup fresh mushrooms cut up if you’d like
1 (15 ounce) can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
What To Do
1. Brown the breakfast sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done. I like pretty well done, but don’t let it burn.
2. Add pumpkin to this mixture and mix well.
3. Stir in the broth and mix well.
4. Simmer 20-30 minutes.
5. Add heavy cream and water and simmer on low another 10-15 minutes.
Add salt and pepper to your taste.
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