– 1 tbsp olive oil– 1 cup yellow onion chopped– 2 cloves garlic minced– ½ cup celery chopped– 1 cup red bell pepper chopped– 1 lb Italian sausage spicy or mild, casings off– 2 cups cauliflower small florettes– 15 oz pumpkin puree unsweetened– 4 cups kale chopped– 1/2 tsp salt– 1/4 tsp pepper– 5 cups chicken broth– ½ cup cream
Heat olive oil in large heavy pot stock pot on medium high. Sauté onion, garlic, celery and red pepper for 2-4 mins until onion starts to get translucent.
Cook sausage for 3-5 minutes until cooked through and no more pink. Add in the cauliflower and stir to coat. Then stir in the pumpkin purée and cook to heat the pumpkin through.
Pour In the chicken stock over the kale and stir all together. Season with salt and pepper and bring to a quick boil. Cover, reduce the heat down to low and simmer for 15-20 minutes.