Pumpkin/Sausage soup (from PhoebeHerself @ lowcarbfriends

PUMPKIN AND SAUSAGE SOUP

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

It tastes nothing like you would expect it to! I use Bob Evans hot breakfast sausage, and it is nice and spicy. Really hits the spot.