Categories: Soup

Ingredients

• 1 bulk Italian sausage
• 2 cups sliced fresh mushrooms
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 32 oz. chicken stock
• 15 oz. can pumpkin
• 1 tbsp. sugar
• 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

Directions

1. Cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and veggies 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.

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