|Same soup with added cauliflower.|
Pumpkin and Sausage Soup with Mushrooms and Sage
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
1 pound of cauliflower. Chopped into rice sized pieces and steamed until tender.
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.