Smoked Sausage Pumpkin Soup

Anytime you prepare a dish that contains pumpkin, you are celebrating the beautiful fall season.  This recipe is built on many flavors working together nicely.  The smoked sausage proclaims hickory.  The pumpkin is familiar but not overwhelming.  The spices seal the deal.

Ingredients

—5 Links: Queen City Sausage- Beef Smoked Sausage.  Diced

—1 Carton: 32 OZ Chicken stock

—2 Cups Portabella mushrooms.  Sliced

—1/2 Cup Heavy whipping cream

—1 Medium onion.  Chopped

—1 Can-15OZ Pumpkin

—2 Cups Sharp cheddar cheese

—1/2 Cup Whipping cream

—4 Garlic cloves.  Minced

—1 TBLS Sugar

—1/2 TSP Cinnamon

—2 TSP Italian seasoning

—1/2 TSP Ground nutmeg

—1 TSP Turmeric

—1/2 TSP Ground ginger

—1/3 Cup Cold water

—1/3 Cup Cornstarch

—2 OZ Olive oil

—1/2 TSP Salt

Directions

1. Medium size Dutch oven.  Medium heat.  Add oil, onions, and mushrooms.  Once softened, add the sausages to brown slightly

2. Add garlic to blend well

3. Add stock.

4. Add pumpkin, sugar, and seasonings.  Bring to a boil.  Reduce heat.  Cover and simmer for about 10 minutes

5. Add in cream.  In a small bowl, add in the water and cornstarch.  Blend well and add to the soup.  Cook and stir until thickened

6. Add the cheese