Creamy Pumpkin and Italian Sausage Soup
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Recipe by Hungry Happens.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ lb sweet Italian sausage298 cal
- ¾ tbsp flour41 cal
- ½ cup milk (divided)74 cal
- ½ tsp olive oil22 cal
- ¼ onion, (chopped)11 cal
- ¾ clove garlic, (minced)3 cal
- 2 pinches of cinnamon1 cal
- a pinch of ground nutmeg0 cal
- salt and pepper (to taste)0 cal
- ½ tbsp butter54 cal
- ½ cup low sodium chicken broth6 cal
- 3¾ oz can pumpkin puree43 cal
- Optional Garnish: shaved parmesan cheese + fresh parsley0 cal
Contains milk, gluten
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Method
- 01
Remove the casings from your sausage links.
- 02
Whisk together the flour with 1 cup of the milk and set aside.
- 03
In a large pot, heat your oil over medium high and toss in your sausage. Use a wooden spoon to break up the meat until browned - about 5 minutes.
- 04
Add the onion and sauté for 2 minutes (or until translucent). Stir in the garlic, cinnamon and nutmeg and season with salt and pepper to taste.
- 05
Melt the butter in your pot and then stir in the reserved flour-milk mixture. Now stir in the remaining one cup of milk, chicken broth and pumpkin puree. Bring to a boil, cover your pot and lower the heat to a simmer. Let it cook for 10 minutes, stirring occasionally. Taste and adjust salt and pepper accordingly.
- 06
Optional: Serve with shaved Parmesan cheese and fresh parsley.