Pumpkin and Sausage Soup

Ingredients

• 1 lb Italian sausage, casings removed
• 1 can (15 oz) canned pumpkin puree
• 4 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, cook the sausage over medium heat until browned, about 7-10 minutes.
2. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
3. Stir in the pumpkin puree and dried thyme; mix well.
4. Pour in the chicken broth and bring to a simmer.
5. Add heavy cream and season with salt and pepper. Cook for another 5 minutes before serving.