3/4 to 1 pound bulk ground sausage (I used ground chicken apple sausage)
3 cups chicken stock
1 15-ounce can 100% pure pumpkin
1/2 teaspoon sea salt, or to taste
1/8 teaspoon onion powder
Dash ground cinnamon
1/8 to 1/4 teaspoon ground chipotle chile pepper, or to taste
1/4 cup PLUS 2 tablespoons heavy cream (plus extra to drizzle on top when serving)
In a 3 to 4 quart pot, brown sausage over medium heat, breaking it up as it browns. Add chicken stock, pumpkin, salt, onion powder, cinnamon, and chipotle and stir until combined. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes. Add cream and simmer another 5 to 10 minutes. Taste for seasoning and adjust, if necessary. Serve in bowls and garnish with a drizzle of cream on top, if desired.
*Note: If bulk sausage not available, remove sausage from casings to brown.
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