Sausage Pumpkin Soup
Here, autumn spices complement pumpkin and sausage for a unique and comforting soup. Maple syrup imparts just the right amount of sweetness.
| Servings | Prep Time | Cook Time |
| 8servings (2 quarts) | 20minutes | 3hours 10 minutes |
| Servings | Prep Time |
| 8servings (2 quarts) | 20minutes |
| Cook Time |
| 3hours 10 minutes |
Ingredients
- 1 lb bulk pork sausage
- 1/3 cup chopped onion
- 2 cans chicken broth 14-1/2 ounces each
- 1 can pumpkin 15 ounces
- 1/2 cup maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1 can evaporated milk 12 ounces
- Optional: croutons or crackers
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- In a large skillet, cook sausage and onion until sausage is no longer pink; drain.
- Transfer to a 4-qt. slow cooker. Add the broth, pumpkin, syrup, pie spice, garlic powder and nutmeg. Cover and cook on low until flavours are blended, 3-4 hours. Stir in milk; heat through. If desired, serve with croutons or crackers.
Recipe Notes
Nutrition Facts
1 cup: 250 calories, 14g fat (6g saturated fat), 36mg cholesterol, 722mg sodium, 24g carbohydrate (19g sugars, 2g fibre), 8g protein.
