Creamy Pumpkin Sausage Soup

2-15 oz cans pumpkin puree

1 large onion, diced

1 large carrot, peeled and diced

4 cups chicken broth

1 cup cream or milk

1 cup water mixed with 1 Tablespoon cornstarch, to thicken.

1 pound sausage, fried and crumbled

Salt and pepper to taste.

Saute diced onion. Add carrots, and mix with pumpkin puree. Add 4 cups chicken broth. I use 4 teaspoons bouillon mixed with 4 cups water.  (or more to taste).

Whisk cornstarch and water together, until smooth. Add milk and continue stirring until thick.  Add sausage and season with salt and pepper to taste.