Here is a warm and tasty soup recipe that uses pumpkin mix, sausage and spices.

INGREDIENTS

1/4 pound bulk Italian sausage
3 cups water
2 15 oz cans solid pack pumpkin
2 15 oz cans black beans, rinsed and drained
2 14 1/2 oz cans chicken broth
2 cups frozen yellow and white corn
2 cups chunky salsa
3 garlic cloves, minced
2 teaspoons dried minced onion
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon chili powder
1/4 teaspoon ground cinnamon

Garnish:
Sour cream
Chopped fresh parsley
2 cups shredded cheddar cheese

• Cook sausage in a large Dutch oven over medium heat and crumble. Add the rest of the ingredients and bring mixture to a boil.
• Reduce heat, remove cover and let it simmer for about 20 minutes.
• Ladle sour cream onto individual serving. Sprinkle it with parsley and cheddar cheese. Serve with corn chips, cheese croutons or tortilla chips (optional).
• Makes a dozen serving.