Pumpkin Apple Soup
"I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm, but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. —Rebecca Phillips, Fayetteville, North Carolina..."
INGREDIENTS
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1 can (15 ounces) solid-pack pumpkin
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2 tart apples, peeled and cut into 1/2-inch pieces
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1 medium onion, coarsely chopped
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3 garlic cloves, minced
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1 teaspoon dried thyme
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2 bay leaves
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1/4 teaspoon Louisiana-style hot sauce
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1 carton (32 ounces) chicken broth
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1/2 teaspoon salt
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1/4 teaspoon pepper
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14 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, coarsely chopped
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1/2 cup half-and-half cream
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2 tablespoons brown sugar
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Sliced apple, optional
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