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Pumpkin and Sausage Soup with Mushrooms and Sage




Same soup with added cauliflower.




Pumpkin and Sausage Soup with Mushrooms and Sage

Ingredients:

1 pound hot ground turkey sausage
1 large yellow onion, minced
2 cloves garlic, minced
1 pound sliced mushrooms (I used baby bella)
1 Tablespoon crushed red pepper flakes  (use less or omit, if you want it less spicy)
1 Tablespoon fresh chopped sage or 1 1/2 teaspoons dried sage
1- 29 ounce can 100% pure pumpkin
4 cups chicken or vegetable broth
1- 12 ounce can evaporated milk
salt and pepper to taste

Optional:
1 pound of cauliflower. Chopped into rice sized pieces and steamed until tender.

Method:

1: In a large pot brown the sausage, draining some of the fat when browned.

2: Add onion, garlic, mushrooms and red pepper flakes and saute until onions are translucent and the mushrooms are tender.

3: Add sage.

4: Add pumpkin and broth, stir well.

5: Over low heat, cover and allow to simmer 15 minutes, stirring now and then.

6: Stir in evaporated milk and allow to heat completely.

7: If using cauliflower, add just before serving.

8: Taste and adjust seasoning with salt and pepper, if needed.

Makes 8 servings.

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