Pumpkin Sausage Soup
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.