Sweet Italian Sausage And Pumpkin Stew

Heat a Tablespoon of olive oil in a pan over medium heat, and add the Italian sausage links. Brown the links on all sides. It is not necessary to cook the links all the way through. Once browned, remove the links from the pan, and place them on a cutting board.

Allow the links to rest for 5-10 minutes. After the links have rested, cut the links into 1 1/2″ pieces. Set aside.

In a large soup pot, heat the remaining olive oil over medium heat.

While the olive oil is heating, puree the onion by chopping it into chunks, then pureeing it in the blender.

Once the oil is hot, add the pureed onion and the garlic and saute for 5 minutes.

Pour the chicken broth into the sauteed onions and garlic. Add the pumpkin, and mix together the pumpkin and the broth.

Add the carrots, potatoes, cannellini beans, cumin, oregano, salt, pepper and parsley into the broth mixture.

Bring the stew to a slow boil. Once boiling, add the sausage links to the stew. Reduce the heat to low and cook for 1 hour. This will cook the sausage the rest of the way.

Tortilla chips go great with this stew!