Ingredients
1 pound bulk Italian sausage2 cups sliced fresh mushrooms1 medium onion, finely chopped4 garlic cloves, minced1 carton (32 ounces) unsalted chicken stock1 can (15 ounces) pumpkin1 tablespoon sugar or sugar substitute equivalent 1/2 teaspoon ground cinnamon2 teaspoons Italian seasoning1 teaspoon ground turmeric1/2 teaspoon ground ginger1/4 to 1/2 teaspoon ground nutmeg1/2 cup heavy whipping cream1/3 cup cold water1/3 cup cornstarch2 cups shredded smoked cheddar cheese
Preparation
In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
