Pumpkin, Pork And Potato Chowder - cooking recipe

Ingredients

1 lb mild pork sausage
1 tablespoon butter
1 cup onion, chopped
1 stalk celery, small dice
2 cloves garlic, minced
1 (15 ounce) can pumpkin puree
3 (42 ounce) cans reduced-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups potatoes, peeled and cut into bite sized pieces (about 6 small potatoes or 4 medium)
1/2 cup evaporated milk

Preparation

In large skillet, brown sausage until cooked through.
Drain fat.
Meanwhile, melt butter in soup pot.
Add onion and celery, saute over medium heat while sausage is cooking.
Add browned sausage to soup pot.
Mix with onion and celery and saute for about 2 minutes.
Add garlic, saute for 1 minute or until fragrant.
Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
Stir until smooth and well blended.
Add potatoes.
Bring to a boil, reduce heat to simmer.
Cover and simmer for about 20 minutes or until potatoes are tender.
Warm evaporated milk.
Add to soup and mix through.
Serve hot with crusty bread.