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Savory sausage, tender sweet potatoes, with roasted Anaheim green chilies, balanced out with roasted pumpkin puree and herbs. Get the crusty bread ready.
In a soup pot, saute onion, carrot and bay leaf in olive oil until tender. Add garlic and sausage to the pot. Brown the sausage.
Add remaining ingredients. Bring to a boil and simmer until potatoes are fork tender. You can thin it out with water if it is too thick. Serve with crusty bread or grilled corn tortillas.
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