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Incredible Pumpkin Sausage Soup
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This homey fall soup starts with real sugar pumpkin, but unlike creamy soups, this one is brothy and chunky with wonderful flavors.
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Just peel the pumpkin and remove the seeds, then dice it into small pieces.
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Use a melon baller to portion out bite sized Italian sausage "meatballs".
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Brown the meatballs in a large pot or dutch oven.
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Sauté the vegetables in the dutch oven.
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Add the browned meatballs back to the pot and stir in the broth.
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Stir in chopped lacinato kale and simmer for a few minutes until the kale wilts.
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Whisk an egg with parmesan cheese -- this adds richness to the soup.
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Add the egg mixture to the stock while stirring. This creates lush swirls.
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Add lemon juice to brighten the stock and serve hot with a slice of lemon.
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This soup is completely different from other pumpkin soups you've ever had..
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