Ingredients:
- 12 oz package breakfast sausage
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- 2 cup chopped fresh mushrooms
- 15 oz can pumpkin
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 1/2 cup water
In a soup pan, brown the sausage. Drain grease. Add onion, garlic, Italian seasoning and mushrooms and sauté until onions are translucent and mushrooms cooked. Add the pumpkin and mix well. Stir in the broth and cream. Whisk cornstarch and water together, then stir into the soup. Let simmer for 20-30 minutes. Serve with parmesan cheese sprinkled on top and a side of sourdough bread. Enjoy!
