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2 tablespoons Oilerie extra virgin olive oil
4 links Italian sausage
1 medium yellow onion, chopped
2 small potatoes, washed and cut into cubes
1 (15 ounce) can Pumpkin
1 cup canned white beans, drained
4 cups chicken broth
2 tablespoons chopped parsley
1 teaspoon ground cumin
2 teaspoons Curt's Cooking Spice
Heat the olive oil in a heavy bottomed six-quart pot or Dutch oven. Over medium heat, brown the sausage in the olive oil for about 10 minutes, then remove and set aside. Sauté the chopped onion in the same pot, until the onions are clear. Add the potatoes, pumpkin, beans, broth, parsley and seasonings to the pot. Bring the mixture to a boil. Put the sausage back in and reduce the heat to medium-low. Cook for approximately 30 minutes, until the vegetables are tender and the sausage is done. Serve with warm crusty bread.
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