Name: Pumpkin Sausage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (3 qt.)
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

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. —Paula Diaz, Billings, Montana

Health tip: Use Italian turkey sausage, half-and-half cream and just one cup of cheese to save about 8g saturated fat.

Test Kitchen tips

If you're lucky enough to have leftovers, try some spooned over biscuits.

Don't be tempted to substitute plainer cheese for the smoked cheddar. The smoky cheese really adds a complementary flavor to the soup.

TEST KITCHEN APPROVED

Pumpkin Sausage Soup

4.8 | 21 Reviews Add your review

Yield:8 servings (3 qt.)

Prep:10 min

Cook:20 min

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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

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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.

Nutrition Facts

1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.

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