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Question ID: 2000-14197-0-3-4-5

Recipe Description

1 pound tube of HOT sausage (you can use regular or lower fat sausage) You could add red pepper flakes if you can't find HOT1 Medium Onion Chopped 1-2 Cloves of Garlic Chopped (I used garlic from a jar today)8 ounces of Fresh Mushrooms sliced (you can use canned sliced mushrooms)1 rounded Tablespoon of Italian (or Spaghetti) spices 1  15 ounce can of Pumpkin Puree (NOT pumpkin pie filling)4 cups Chicken Broth  (I used 2 cans of chicken broth) 1 cup Half & Half (I used 1/2 cup of half and half, and 1/2 unsweetened regular almond milk) you could use all skim milk Large Sauce Pan Knife Cutting Board Measuring spoons, and cups Can opener

Brown the sausage in the large sauce pan.....there is NO need to brown it in a skillet, this will save you from washing an extra pan. Chop the onion while the sausage is browning Drain the sausage Return the sausage to the pan

Once the sausage is back in the pan add: chopped onion chopped garlic Italian Spice (or spaghetti spice) Mushrooms Saute until the sausage is cooked and the onions are tranlucent        

Add the can of pumpkin, and mix WELL Stir in  the broth Simmer 20 minutes, stirring once or twice

Stir in half and half, and simmer for another 10 minutes (DO NOT let it boil) Salt and pepper to taste (I never add any)

I know this sounds like an odd combination, but it's really GREAT. I've never had anyone NOT like it, and I've shared this recipe over, and over. This is a filling, hearty, healthy soup.



Question & Answer

Question: Choose the best image for the missing blank to correctly complete the recipe.


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(A)