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Reviews Date of last review
Thu November 23, 2006
Recommended By Average Price Average Rating
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Description: I made a new soup so I could get some beta-carotene into hubby w/o him knowing it. There is no way anyone would guess this is made with pumpkin! It actually makes the soup look and taste like it was tomotoe based with cheese added though there is no tomatoe nor cheese. Smile DH LOVED IT! If he knew it were pumpkin ... Wink

He actually asked me to make more this morning so he could take it to work.
Ingredients: 1 link Italian sausage (or you can use 3-4 oz. of bulk pork sausage)
10 slices Pepperoni, quartered (use more if you wish)
1 cup pumpkin (I used canned pumpkin)
2 cups chix broth (I make mine with 2 cups water and season with Maggi brand Bullion granules ... better flavor than other boullions)
2 Tbls. chopped onion
1/2 tsp. Oregano
Black Pepper to taste optional
How To Prepare: Remove the skin from the Italian sausage. Crumble into small soup pot and cook until browned well, drain off grease. Add everything else except pumpkin. Let simmer for about 10 minutes. Add Pumpkin. Simmer until hot. Serve.

This is really an excellent soup to have with a lc grilled cheese sandwich.
Number of Servings: 2-3
Carbs per serving - include all nutritional information if known: WHOLE RECIPE CALS: 694, FAT: 53, CARBS: 23, FIBER: 12, NET CARBS: 11, PROTEIN: 31
Preparation Time: 10 minutes or less
Effort (Easy, Average, Difficult): Easy

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