Cheesy Pumpkin Sage Sausage Soup

Original recipe from the snappygourmet
Ingredients

• 1 pound Jimmy Dean Sage Sausage
• 8 oz. crimini or button mushrooms, sliced
• 3 garlic cloves, minced
• 5-6 cups chicken broth
• 1 (15oz.) can pumpkin
• 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
• 1 cup shredded Swiss cheese
• Dash ground nutmeg
• Salt & Pepper to taste
• 1 lb. pasta
• Fresh chives or sage for garnish (optional)

Instructions

1. Add sausage, mushrooms, and garlic to a  large pot over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
2. Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
3. Garnish soup with chives or sage if desired.

From the snappygourment