1 lb. pork sausage (optional - hot sausage)
1/2 cup red onion, chopped, 2 3/4 ounces
1/4 lb. fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Salt and pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat.
Add the pumpkin and broth. Optional: add a tablespoon of Italian seasoning.
Season with salt and pepper, to taste. Cover and simmer 20-30 minutes.
Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning as needed.
Makes 8 cups or 8 servings and can be frozen
Per Serving: 21g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs