Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz canned pumpkin purée
  • 4 cups chicken bone broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until the meat is browned and the edges are crisp.
  2. Add the diced onions to the rendered sausage fat and sauté for 3–4 minutes until translucent. Stir in the minced garlic and dried thyme, cooking for another 60 seconds.
  3. Stir in the pumpkin purée until well combined with the meat. Pour in the chicken bone broth and stir until the mixture is a uniform, velvety orange.
  4. Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes. Stir in the heavy cream at the very end before serving.
  5. Garnish with chopped fresh parsley.