Question ID: 4000-14197-1-2-4-5
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: What is the correct order of the images?
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