Ingredients

The following ingredients have 4 Servings
  • 1 pound bulk Italian sausage
  • 8 ounces fresh mushrooms, (sliced)
  • 1 small onion, (diced)
  • 4 cloves garlic, (minced)
  • 4 cups chicken broth
  • 15 ounce can pumpkin puree
  • 1 tablespoon pure maple syrup ((or substitute brown sugar))
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground tumeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 4-5 cups fresh kale leaves
  • ½ cup heavy cream
  • 3 tablepsoons cornstarch
  • 3 tablespoons water
  • 1 - 1 ½ cups freshly grated sharp cheddar cheese

Instruction

  • In a large saucepan or dutch oven brown the sausage, onions, and mushrooms over medium-high heat until the sausage is cooked through and the mushrooms are tender. Add the garlic and cook for 1 minute longer.
  • To the pan, add the broth, pumpkin, maple syrup, Italian seasoning, turmeric, cinnamon, ginger, and nutmeg. Bring to boil, then cover and simmer on low heat for 10 minutes.
  • Stir in the heavy cream and chopped kale. Stir until the leaves are wilted.
  • In a small bowl whisk together the cornstarch with water. Stir into the pan. Bring to a boil, then stir constantly until thickened, about 1-2 minutes.
  • Add the freshly grated cheese, handfuls at a time, and stirring until melted. Serve immediately.