2 T unsalted butter (or your favorite oil or broth to sauté)
1 medium onion, chopped
12 oz chicken apple sausage, sliced in half lengthwise and then sliced into half moon bits
1 (15 oz) can pumpkin puree (not the pie filling) or use 15 oz home-made pumpkin puree*
4 cups chicken stock, low sodium
1 apple, peeled, cored, and cut into small pieces (I used a Gala, but use whatever apple you prefer)
1 T adobo sauce, from the can that holds the chipotle pepper
1 chipotle pepper in adobo sauce, minced (for topping at the table)
In a large pan, melt two tablespoons of butter. Add the chopped onion and sauté until the onion softens a bit. Add the sausage and continue to sauté until the onion and sausage brown a little.
Add the pumpkin puree, stock, and apple chunks.
Simmer about 20 minutes. Stir in adobo sauce.
Serve with the minced chipotle pepper and a slice of nice warm crusty bread.
*To make pumpkin puree, slice a whole pumpkin into sections, discard the strings, and save the seeds for toasting. Roast the slices at 400 F for about 35 minutes or until softened. Scoop the flesh into a bowl and use a hand blender to process. Either use within a week or freeze.