Ingredients

• 1 lb. bulk Italian sausage
• 1 cup chopped yellow onion
• 1 cup chopped cerery
• 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme
• 3 cloves garlic, minced
• 4 cups broth (chicken, turkey, or vegetable)
• 3 cups chopped red-skinned potatoes
• 1½ cups pumpkin puree
• 1 cup heavy cream
• 4 cups chopped, stemmed lacinato kale
• ½ cup finely shredded Parmesan cheese
• Salt and pepper, to taste

Directions

In a 6-qt. pot over medium-high heat, cook sausage until browned, stirring to break apart. Reduce heat to medium and add onion, celery, thyme, and garlic; cook until vegetables are just tender.

Stir in broth, potatoes, and pumpkin; bring to a boil. Reduce heat and simmer until potatoes are almost tender. Stir in cream and kale; cook until kale is wilted and potatoes are tender. Season to taste with salt and pepper.

Serve topped with Parmesan cheese.

Yield

6 servings