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.