I promised some people I would post my pumpkin.sausage.mushroom soup recipe. I'm not sure where this recipe came from. I saw a version of it on a forum board a couple of years ago and I've adapted it slightly, but I can't claim the original idea.
1 lb breakfast sausage (I love hot, but sage and even regular works fine)
1/2 c. onion - chopped
1 clove garlic - minced
1-2 cups mushrooms (or more, I like more)
1 can 100% pumpkin
4 cups chicken broth
1 tbsp Italian seasoning
1/2 c. heavy cream
Brown sausage in a large stock pot - drain fat if needed
add onion and garlic, cook for about one minute
add mushrooms and italian seasoning, cook until onions, garlic and mushrooms are cooked down add pumpkin and chicken broth
bring to a simmer and cook at a simmer for 20 minutes
add cream and heat through (a couple of minutes)
salt and pepper to taste
If you live in the NWArkansas area, serve this with Martha Harps rolls, if not, do what you want. This soup doesn't discriminate against any kind of bread. The soup also tastes quite amazing with some Cabot extra sharp cheddar cheese on the side.
Serve this to your loved ones... to your friends... heck, I bet it would even get you a raise, so go ahead and invite the boss over.
You can thank me later.