Ingredients

The following ingredients have 5 Servings
  • 16 ounces bulk Italian sausage
  • 1 small yellow onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 1/2 cups diced fresh pumpkin
  • 2 tablespoons bacon grease (highly recommended for optimal flavor but can substitute butter)
  • 1/3 cup all-purpose flour
  • 4 cups whole milk or combination of half-and-half
  • 1/2 cup pumpkin puree
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chicken bouillon granules or small bouillon cube
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
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Instruction

  • Crumble the bacon into a large skillet and brown until no pink remains. Add the onions and garlic and cook until soft and translucent, about 5 minutes. Add the diced pumpkin and cook for another 5 minutes.
  • Add the bacon grease and flour and stir until incorporated. Cook for 2 minutes.
  • Add the milk, stirring constantly to prevent lumps. Simmer for 2-3 minutes until thickened.
  • Stir in the pumpkin puree, herbs, salt, pepper and chicken bouillon. Return to a simmer, reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
  • Spoon over freshly baked biscuits and serve immediately garnished with some fresh thyme.