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In a large skillet, cook the sausage with the butter for 3-5 minutes. Add the onions and cook until tender. Add 2 cups of the broth and spices and bring to a simmer, scraping bottom of skillet to release carmelizes onions.
Transfer to large saucepan. Add remaining broth, pumpkin and cream. Blend thoroughly. Bring to a simmer a and cook for 20-25 minutes. Serve hot, sour cream goes very well with.
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alishamommyof5 3 years agoI love this soup. I make it without the sausage and use whole milk instead of cream for a low fat version. Yummy!
glover4u 5 years ago[I posted this recipe.]