This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare.

Ingredients

• 1 pound bulk italian sausage
• 2 cups sliced fresh mushrooms
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 carton (32 ounces) unsalted chicken stock
• 1 can (15 ounces) pumpkin
• 1 tablespoon sugar or sugar substitute equivalent
• 1/2 teaspoon ground cinnamon
• 2 teaspoons italian seasoning
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 to 1/2 teaspoon ground nutmeg
• 1/2 cup heavy whipping cream
• 1/3 cup cold water
• 1/3 cup cornstarch
• 2 cups shredded smoked cheddar cheese

Directions

1. In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
2. Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.