Pumpkin Sausage Soup--Great for Fall Weather!

This recipe is a low carb one but you would never know it. It is spicy and rich. Everyone I've ever made it for had no idea it was low carb til I told them. It's also very quick to make:

Pumpkin Sausage Soup

* 2 c mashed pumpkin (1 15 oz can)

* 4 c. chicken broth

* 1/2 c. minced onion

* 1 c. finely chopped mushrooms

* 1/2 c half and half mixed with 1/2 c water

* 1 clove garlic, minced

* 1 T Italian Seasoning

* 1/2 pound spicy Italian sausage

Brown sausage,  drain, and then add the onion, mushrooms, garlic and Italian seasonings. When the sausage is browned, mix in the pumpkin. When combined stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

Most people think ewww pumpkin and sausage? Well honestly i tastes more like a squash and sausage soup. There is nothing sweet about it. It is very unusual and if you tried it at least once you might be very surprised.