1 lb of your favorite breakfast sausage
1 onion, diced
3 stalks celery, diced
2 carrots, diced
1/2 cup walnuts (optional)
1 tablespoon butter
2 tablespoon peanut butter
1 can pumpkin
4 cups chicken broth
1 cup heavy cream

Cook sausage just until done, set aside. Sauté vegetables (and walnuts) in sausage juices until tender; drain fat and add vegetables to sausage.

In a separate stock pot, melt butter and peanut butter. Add pumpkin. Slowly stir in chicken broth and then add sausage and vegetables.

Cook over medium heat for 10 minutes, stirring occasionally. Add cream and heat 2 more minutes. Serve in a warmed bowl, bread bowl (a hollowed-out round of crusty artisan bread), or a small pumpkin shell and garnish with a tablespoon of sour cream and a sprinkle of sunflower seeds.

Submitted by: CEM