Pumpkin, White Bean and Sausage Stew

This hearty one-pot meal is a snap to make; everything gets thrown in the pot and simmers together. The flavors are even better if the stew is made the day before, refrigerated and reheated.

Pumpkin, White Bean and Sausage Stew

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    2 tablespoons olive oil 1 teaspoon ground cumin
    4 Italian sausage links, either pork or turkey 1 cup canned white beans, drained
    1 small onion, chopped 2 tablespoons chopped parsley
    2 carrots, peeled and sliced into 1-inch pieces 4 cups chicken broth
    2 small potatoes, scrubbed and cut into 1-inch pieces 1 bay leaf
    1 small pumpkin, peeled, seeded and cut into 1-inch pieces


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    • 1

      In a Dutch oven or heavy-bottomed 6-quart pot, heat the olive oil over medium high.

    • 2

      Brown the sausages on all sides for about 10 minutes and remove onto a plate.

    • 3

      Add the onions to the pot and cook for 5 minutes, until slightly translucent.

    • 4

      Add the remaining ingredients.

    • 5

      Bring to a boil, return the sausage to the pot and reduce the heat to medium low.

    • 6

      Cook for about 30 minutes, until the pumpkin is tender when pierced with a fork.

    • 7

      Adjust the seasonings with salt and pepper to taste.

    • 8

      Remove the bay leaf before serving.

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