Pumpkin and Sausage Soup

It's soup weather, for sure! High today is supposed to be 16°, and low is 0°. I made this for the first time way back in November of 2004. It was posted on the lowcarbfriends web site, in its original form, as PhoebeHerself's Pumpkin and Sausage Soup. It hadn't been posted a week when I ran out and got the ingredients and made plans to try it- based on the OP's review. (Some people just have similar taste to mine, and I know pretty much whose recipes I'm going to like, and whose to steer clear of- I like almost all of the recipes Erin's recommended.) I tried it, and like all other recipes, I followed the recipe as written (except I used heavy cream instead of half-and-half). It was good, very good actually, but:

1- I really don't care for fresh mushrooms,
2- Bob Evans' Zesty Hot breakfast sausage can be pretty pricey, and
3- I rarely have chicken broth on hand.

The flavor is nothing like what you would expect!

Now it was time to modify this puppy and make it my own. I traded the fresh mushrooms for canned, the expensive sausage for the Aldi brand plus a teaspoon of crushed red pepper flakes, and the broth for bouillon cubes and water- and I still use heavy cream at the end.

I could eat this any time of the year, but right now it just seems particularly appropriate. I have shared this at any number of carry-in events, at work, school, church, Bible studies, family functions- you name it- I've shared it with them- and I usually come home with an empty container.

In the interest of full disclosure, I must admit
that this big mug holds two full servings!

Keep in mind this is MY way of making this masterpiece of a soup; if you prefer fresh mushrooms or chicken broth instead of bouillon, feel free to use the original recipe, or make your own modifications. Just don't neglect to try it!!


                   
* Exported from MasterCook *

                         Pumpkin and Sausage Soup

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4         ounces  canned mushrooms -- stems and pieces
  1/2      cup  minced onion
             water
  4         chicken bouillon cubes
  1/2      pound  bulk sausage
  1         teaspoon  crushed red pepper flakes -- optional, if not using hot sausage
  1/2      teaspoon  minced garlic -- from a jar
  1         Tablespoon  Italian Seasoning
  15       ounces  canned pumpkin
  1/2      cup  heavy cream -- mixed with 1/2 cup cold water

Combine mushrooms in their liquid, onion and some water in blender container. Process until vegetables are finely chopped. Drain liquid into one-quart measure.

Add water to liquid in the one-quart measure to reach the four-cup level. Bring liquid to a boil.

Dissolve bouillon cubes in boiling liquid.

Meanwhile, brown sausage, drain, and then add the mushrooms and onion, garlic and herbs.

When all is blended, stir in the pumpkin and the bouillon and mix well.

Simmer 20-30 minutes.

Stir in the cream/water and simmer on low another 10-15 min.

Taste and add salt/pepper as needed.

Description:
  "modified from the original by PhoebeHerself"
Source:
  "http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/284823-i-made-phoebeherselfs-pumpkin-sausage-soup-dinner.html#post3946544"
Yield:
  "7 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 230 Calories; 20g Fat (76.3% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 720mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0