Pumpkin Sausage and Red Bell Pepper Soup
Show 11/20/09

Pumpkin Sausage and Red Bell Pepper Soup

1 qt chicken ham stock
1 cup each:      diced onion
                             diced celery
                             diced carrot
                             diced green bell pepper
2 cups diced red bell pepper
1 # cooked and diced Italian sausage
1- 16oz can pumpkin
Salt and pepper to taste
¼ # butter (one stick)
1- 16oz container of heavy cream

Cook together the stick of butter and flour on low heat for 20 minutes stirring every 2 minutes, then set aside.  Bring stock to a boil and add the veggie and sausage.  Cook until onions begin to wilt.  Add the pumpkin and butter-flour mixture.  Turn heat to low and stir soup until it begins to thicken, about 10 minutes.  Add the heavy cream and simmer 5 minutes and serve.  Garnish with pumpkin seeds and minced scallions.