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.