Pump­kin Sausage Soup

Simple & Delicious - - ON THE MENU -

I love that this dish is sim­ple to pre­pare and well suited to my lower-carb life­style. —Paula Diaz, Billings, MT

Takes: 30 min. • Makes: 8 serv­ings

1 lb. bulk Ital­ian sausage

2 cups sliced fresh mush­rooms

1 medium onion, finely chopped

4 gar­lic cloves, minced

1 car­ton (32 oz.) un­salted chicken stock 1 can (15 oz.) pump­kin

1 Tbsp. sugar or sugar sub­sti­tute equiv­a­lent

1/2 tsp. ground cin­na­mon 2 tsp. Ital­ian sea­son­ing 1 tsp. ground turmeric

1/2 tsp. ground gin­ger 1/4 to 1/2 tsp. ground nut­meg 1/2 cup heavy whip­ping cream

1/₃ cup cold wa­ter

1/₃ cup corn­starch

2 cups shred­ded smoked ched­dar cheese

1. Cook sausage, mush­rooms and onion over medium-high heat un­til sausage is no longer pink and veg­eta­bles are ten­der; drain. Add gar­lic; cook 1 minute longer. Add stock, pump­kin, sugar and sea­son­ings. Bring to a boil; re­duce heat. Cover and sim­mer 10 min­utes.

2. Stir in cream. In a small bowl, mix corn­starch and wa­ter un­til smooth.

Stir into pan. Bring to a boil; cook and stir un­til thick­ened, 1-2 min­utes. Add cheese; cook and stir un­til melted.

11/2 CUPS 371 cal., 27g fat (13g sat. fat), 76mg chol., 782mg sod., 16g carb. (5g sug­ars, 2g fiber), 16g pro.

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