Sausage Pumpkin Soup

1 16oz package of breakfast sausage (not cased, the kind packed in a plastic tube)
1 15 oz can of solid pack pumpkin (NOT Pumpkin pie mix)
4 cups low sodium chicken broth
1/2 c. of coconut milk
1 large onion - chopped
1 tsp. thyme
1 tsp. oregano
1/2 tsp ginger
1 tsp paprika (use spicy if you have it)
1/2 tsp Cayenne pepper
black pepper to taste
Olive oil
Pat of butter

    In a large sauce pot heat olive oil and sautee onions until translucent. Remove to a bowl.

    In same pot, add sausage and cook until browned.

    Add all the spices

    Return onions to pot along with the can of pumpkin and stir well

    Add 4 cups of chicken broth and stir well

    Get a handheld blender and puree the entire soup. You can use the blender. Be careful not 
    to seal the blender cap firmly. The hot air will make it explode and make a big mess. If 
    using a blender, return soup to pot when done with puree

    Add 1/2 cup of coconut milk (I used light from Trader Joes)

    Add a pat of butter and mix in with a spoon. This will make more velvety.

    Taste and add black pepper (appr. 1/2 tsp.) & nutmeg (appr. 1 tsp).

Serve or store. Allow to cool before you place in the fridge.