Paula's Pumpkin Soup

This delicious soup is guaranteed to spice up any cool fall night. A unique mix of pumpkin, sausage and spices creates a wonderful tasting soup.

Ingredients:

• 1/4 pound bulk Italian sausage
• 3 cups water
• 2 15 oz cans solid pack pumpkin
• 2 15 oz cans black beans, rinsed and drained
• 2 14 1/2 oz cans chicken broth
• 2 cups frozen yellow and white corn
• 2 cups chunky salsa
• 3 garlic cloves, minced
• 2 teaspoons dried minced onion
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• Garnish:
• Sour cream
• Chopped fresh parsley
• 2 cups shredded cheddar cheese

Directions:

Crumble sausage into a large Dutch oven or kettle. Cook over medium heat until no longer pink then drain. Stir in all remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, 15-20 minutes, or until thoroughly heated through. On each individual serving, place a dollop of sour cream, a sprinkle of parsley and cheddar cheese around dollop. Serve with either corn chips, cheese croutons, or tortilla chips, if desired.

Number of Servings: 12