PUMPKIN AND SAUSAGE SOUP
I haven't actually made this recipe myself. My Boss made it and gave me the recipe. This soup was amazing! The perfect soup for a crisp fall day. It is a little different with the cinnamon and sausage, but quite tasty. My Boss used her own home-grown pumpkin, but I'm sure canned will work just as well!
Provided by AustinsAm
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 TBSP butter.
- Cut sausage into bite sized pieces.
- Brown sausage, remove from pan.
- Melt 2 TBSP butter.
- Saute the onion, and return sausage to the pan.
- Add sugar and mix.
- Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
- If the soup is too thick, then add water to reach desired consistancy.
- Cover and simmer over low heat for 45 minutes. Do not boil.
Nutrition Facts : Calories 210.6, Fat 14.9, SaturatedFat 6.3, Cholesterol 34.5, Sodium 846.6, Carbohydrate 14.8, Fiber 0.6, Sugar 10.6, Protein 5.5
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