Pumpkin and Sausage Soup

I haven't actually made this recipe myself. My Boss made it and gave me the recipe. This soup was amazing! The perfect soup for a crisp fall day. It is a little different with the cinnamon and sausage, but quite tasty. My Boss used her own home-grown pumpkin, but I'm sure canned will work just as well!

• Ready In: 45 mins
• Serves: 12

Ingredients

• 14  ounces smoked sausage
• 1  small onion
• 1⁄4 cup butter
• 28  ounces pumpkin puree
• 4  chicken bouillon cubes
• 4 1⁄2 cups boiling water
• 1⁄2 cup brown sugar
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1  teaspoon pepper
• 3⁄4 teaspoon  Italian spices
• 3⁄8 cup half-and-half cream
• 2  cups water

Directions

1. Melt 2 TBSP butter.
2. Cut sausage into bite sized pieces.
3. Brown sausage, remove from pan.
4. Melt 2 TBSP butter.
5. Saute the onion, and return sausage to the pan.
6. Add sugar and mix.
7. Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
8. If the soup is too thick, then add water to reach desired consistancy.
9. Cover and simmer over low heat for 45 minutes. Do not boil.