Ingredients:
1 lb ground sausage
4 cups pumpkin puree (or canned pumpkin)
1 small onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1/2 tsp ground nutmeg
1/2 tsp thyme (fresh or dried)
Salt and pepper to taste
Olive oil for sautéing
Directions:
Cook the sausage: In a large pot, cook the ground sausage over medium heat until browned and crumbled. Remove and set aside.
Sauté onions and garlic: In the same pot, add a drizzle of olive oil. Sauté the chopped onion and minced garlic for 3-4 minutes until softened.
Add pumpkin and broth: Stir in the pumpkin puree, chicken broth, nutmeg, thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Add cream: Stir in the heavy cream and let the soup simmer for another 5 minutes. Adjust seasoning to taste.
Serve: Ladle the soup into bowls and top with cooked sausage. Garnish with extra thyme and a sprinkle of black pepper. Enjoy warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 350 kcal per serving
