1 package of Keilbasa (about 16oz.)
1 to 2 large cans of pumkin puree (do not get pumkin pie filling!!!!!!)
1 large can of chicken broth or a few small ones
Half and half (you can substitute cream or fat free half and half)
Salt, Pepper, Garlic, Curry, your fav spices.
Slice to keilbasa into half inch rounds and then brown it in a large soup pot or whatever you cook soup in.When the keilbasa is cooked, add the chicken broth. When the chicken broth comes to a boil add the pumpkin.You can add more or less pumpkin to get the consistancy you prefer, but it should be thicker than you ultimately want it to be. Add you spices to taste. Again, it should be alittle stronger than you want because when you add the cream just before serving it, the cream changes the taste quite a bit. I add the above mentioned spices, plus sage, paprika, and a tiny bit of cinnomen. I also add butter, either to each bowl or to the pot right before I ladle it out. It will be good the day you cook it, but it will be much better the next day. Its one of those "good leftover" meals. Enjoy!
