SUNDAY SOUP - Sausage Pumpkin Soup

Kind of a weird combo isn't it.  I wasn't entirely sure about uniting sausage and pumpkin, and then a certain somebody made disparaging remarks when he saw the soup which left me REALLY unsure.  In the end though, it was a winner. And easy too.

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I started by slipping 3 sausages out of their skins and then breaking them up while browning them.  I used Country Sausage but you could use whatever you like.  I don't even know what makes country sausage, country.  Add an onion and garlic (of course) and cook until soft.

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Add about 4 cups of chicken stock, 1 can of pureed pumpkin (not pie filling, though really that would probably taste okay too), poultry seasoning, sage, salt and pepper.

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Let it all go for about 30 minutes on a simmer.  Then add 1/2 cup cream and 1/2 cup milk or water (or any combination that makes 1 cup) plus 1/2 cup grated Parmesan cheese.  Let it simmer until the cream/milk/water is warmed through.

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That's it.  I served it with some extra Parmesan and a drizzle of oil on top and freshy cracked pepper.  Next time I would throw in a handful or two of black beans to really make it awesome.

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Tasty Tuesday Party (Nap-time Creations)