Pumpkin And Sausage Soup - cooking recipe

Ingredients

14 ounces smoked sausage
1 small onion
1/4 cup butter
28 ounces pumpkin puree
4 chicken bouillon cubes
4 1/2 cups boiling water
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pepper
3/4 teaspoon Italian spices
3/8 cup half-and-half cream
2 cups water

Preparation

Melt 2 TBSP butter.
Cut sausage into bite sized pieces.
Brown sausage, remove from pan.
Melt 2 TBSP butter.
Saute the onion, and return sausage to the pan.
Add sugar and mix.
Add pumkin, boullion cubes dissolved in the boiling water, seasonings, and half & half.
If the soup is too thick, then add water to reach desired consistancy.
Cover and simmer over low heat for 45 minutes. Do not boil.