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1 lb sausage
1 large, finely chopped onion
2 1/2 cups chicken broth
2 cups canned pumpkin
1 tsp lemon juice
2 cups hot milk
1/2 ts. nutmeg
1/4 tsp cinnamon
salt & pepper to taste
chopped parsley

In large frying pan brown and crumble sausage. Remove sausage and sauté onions in drippings. In large pot or crock pot, add all the ingredients. Heat until hot. Serve sprinkled with parsley. Serve 8 to 10. Refrigerate leftovers.