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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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! Ingredients:
14 ounces smoked sausage |
1 small onion |
1/4 cup butter |
28 ounces pumpkin puree |
4 chicken bouillon cubes |
4 1/2 cups boiling water |
1/2 cup brown sugar |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon pepper |
3/4 teaspoon italian spices |
3/8 cup half-and-half cream |
2 cups water |
Directions:
1. Melt 2 TBSP butter.
2. Cut sausage into bite sized pieces.
3. Brown sausage, remove from pan.
4. Melt 2 TBSP butter.
5. Saute the onion, and return sausage to the pan.
6. Add sugar and mix.
7. Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
8. If the soup is too thick, then add water to reach desired consistancy.
9. Cover and simmer over low heat for 45 minutes. Do not boil.
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