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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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 8|
|Calories from Fat: 196 (55%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 61.5mg||19 %|
|Sodium 858mg||30 %|
|Potassium 461.3mg||12 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 20.6g|
|Protein 11.8g||17 %|
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Calories per serving: 358
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