Pumpkin Soup

5 cups pumpkin puree (1 large, 29 oz. & 1 small 15 oz can)
2 cups coarsely chopped onions
1 1/2 lb. sweet Italian sausage
4 cans chicken broth (13oz.)
2 apples (Granny Smith) finely chopped
2 cloves garlic (minced finely)
2 chopped carrots
2 chopped celery ribs
6 Tbls butter
1 cup heavy cream
2 tsp sage
1/4 tsp pepper

In skillet over medium heat cook crumbles sausage until browned. Reserve sausage; discard all but 1 Tbs. drippings. In skillet heat drippings on medium heat - add onion, cook until softened, about 2 minutes, add broth, apple carrot, celery, garlic, pepper and sage; bring to boil. Reduce heat to low. Cover; cook stirring occasionally, until carrot is very tender, about 15 minutes. Transfer to crockpot; stir in cream. Add sausage.

Number of Servings: 16

Recipe submitted by SparkPeople user VJOHN1006.