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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Here, autumn spices complement pumpkin and sausage for a unique and comforting soup. Maple syrup imparts just the right amount of sweetness. Ingredients:
1 pound bulk pork sausage |
1/3 cup chopped onion |
2 cans (14-1/2 ounces each) chicken broth |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup maple syrup |
1 teaspoon pumpkin pie spice |
1/2 teaspoon garlic powder |
1/4 teaspoon ground nutmeg |
1 can (12 ounces) evaporated milk |
Directions:
1. In a large skillet, cook sausage and onion until sausage is no longer pink; drain.
2. Transfer to a 4-qt. slow cooker. Add the broth, pumpkin, syrup, pie spice, garlic powder and nutmeg. Cover and cook on low for 3-4 hours or until flavors are blended. Stir in milk; heat through. Yield: 8 servings (2 quarts).
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