Incredible Pumpkin Sausage Soup

This homey fall soup starts with real sugar pumpkin, but unlike creamy soups, this one is brothy and chunky with wonderful flavors.

Just peel the pumpkin and remove the seeds, then dice it into small pieces.

Use a melon baller to portion out bite sized Italian sausage "meatballs".

Brown the meatballs in a large pot or dutch oven.

Sauté the vegetables in the dutch oven.

Add the browned meatballs back to the pot and stir in the broth.

Stir in chopped lacinato kale and simmer for a few minutes until the kale wilts.

Whisk an egg with parmesan cheese -- this adds richness to the soup.

Add the egg mixture to the stock while stirring. This creates lush swirls.

Add lemon juice to brighten the stock and serve hot with a slice of lemon.

This soup is completely different from other pumpkin soups you've ever had..