Enjoy this savory sausage pumpkin soup. Pumpkin has no cholesterol, it’s low in fat and sodium and it’s rich in nutrients such as beta carotene and vitamin A.
- 1/2 pound roll Italian seasoned sausage
- 1 medium onion finely chopped
- 2 1/2 cups chicken broth
- 2 15-ounce cans solid packed pumpkin
- 2 cups milk
- 1 teaspoon lemon juice
- Dash of cinnamon
- Dash of nutmeg
- Salt and pepper
- Parsley for garnish
Crumble and cook sausage and onion in a large saucepan until sausage is brown. Drain off any grease. Add chicken broth and bring to a boil. In a separate saucepan, heat milk to steaming; do not boil. Set aside.
Stir pumpkin into the sausage and broth. Cover and simmer over low heat for 15 to 20 minutes. Add milk, lemon juice, nutmeg, cinnamon, salt and pepper. Simmer uncovered 5 minutes stirring often. Garnish with parsley.
Photo by Galen Ludwick Harris