1 can (15 ounces) solid-pack pumpkin
2 tart apples, peeled and cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon Louisiana-style hot sauce
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons brown sugar
Sliced apple, optional
1In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours.
2Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30 to 35 minutes. Discard bay leaves. If desired, serve with apple.
Note: If using fresh pumpkin, be sure to puree it well to avoid stringy soup.
Prep: 15 min. Cook: 6-1/2 hours
Makes 8 servings (2 quarts)
1 cup: 237 calories, 15g fat (7g saturated fat), 43mg cholesterol, 1216mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 9g protein.