A hearty and flavorful soup combining the richness of pumpkin and the savory taste of sausage.
In a large pot, cook the ground sausage over medium heat until browned, breaking it into small pieces.
Ensure the sausage is fully cooked and slightly crispy for added flavor.
Add the chopped onion, minced garlic, and sliced mushrooms to the pot. Sauté until the vegetables are softened.
Stir frequently to prevent the garlic from burning.
Mix in the pumpkin puree and Italian seasoning, stirring well to combine.
Ensure the pumpkin is evenly distributed for a consistent flavor.
Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 20 minutes.
Cover the pot partially to retain the moisture while simmering.
Stir in the heavy cream and water, then simmer on low heat for an additional 10 minutes.
Avoid boiling after adding the cream to maintain its smooth texture.
Season with salt and freshly ground black pepper to taste. Serve hot and enjoy.
Taste the soup before adding salt, as the sausage and broth may already provide sufficient seasoning.
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