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.