creamy pumpkin and Italian sausage soup

  servings: 4 

• 1 lbs sweet Italian sausage
•  3 tbs flour
•  2 cups milk (divided)
•  2 tsp olive oil
•  1 onion, chopped
•  3 cloves garlic, minced
•  1/2 tsp cinnamon
•  1/4 tsp ground nutmeg
•  salt and pepper to taste
•  2 tbs butter
•  2 cups low-sodium chicken broth
•  15 ounces of pumpkin puree

 Optional Garnish: shaved parmesan cheese + fresh parsley

1.   Remove the casings from your sausage links.
2.  Whisk together the flour with 1 cup of the milk and set aside.
3.  In a large pot, heat your oil over medium-high and toss in your sausage. 
4. Use a wooden spoon to break up the meat until browned - about 5 minutes.
5.  Add the onion and saute for 2 minutes (or until translucent). 
6. Stir in the garlic, cinnamon, and nutmeg and season with salt and pepper to taste.
7.  Melt the butter in your pot and then stir in the reserved flour-milk mixture. 
8. Now stir in the remaining one cup of milk, chicken broth, and pumpkin puree. 
9. Bring to a boil, cover your pot, and lower the heat to a simmer. 
10. Let it cook for 10 minutes, stirring occasionally. 
11. Taste and adjust salt and pepper accordingly.

 Optional: Serve with shaved Parmesan cheese and fresh parsley

Sub in canned coconut milk for the milk.