Creamy Pumpkin and Sausage Soup



1 tablespoon extra virgin olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 teaspoon salt

2 cloves of garlic, finely minced

1 lb. Italian sausage, casings removed

4 cups chicken stock

15 ounce can of pumpkin puree

1 tablespoon fresh sage, chopped

½ cup heavy cream

1 tablespoon brown sugar

Roasted pumpkin seeds for garnish


Add the extra virgin olive oil to a large soup pot or dutch oven.  Add onions and carrots and cook over medium high heat until the veggies have softened. Season with salt.


Add garlic and sausage to the pan.  Break sausage up into small pieces as it browns.  Spoon off any excess fat from the sausage.


Stir in the chicken stock, pumpkin puree, sage, cream and brown sugar.  Bring to a simmer and cook for 20 minutes.  


Serve hot and garnish the top with roasted pumpkin seeds.



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