Spicy Sausage And Pumpkin Soup

1. 1

   Brown onion and sausage until sausage is no longer pink and onion is translucent. DO NOT DRAIN! Add onion, sausage, pumpkin, chicken stock, and half-and-half to a large dutch oven and stir until smooth. Cook over low heat for 30 minutes. Add cayenne pepper immediately before serving, if desired. If soup is too thin, you can add some instant potato flakes to thicken it.

2. 2

   Serve hot. This soup is best eaten immediately. I find it does not keep well for leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.