Tips: don’t leave out the Italian seasoning and definitely use hot sausage. I bought mine at the meat counter b/c the big brand stuff has msg, which makes me feel crappy. I didn’t drain the fat either… Because why would you.
The lady who posted this recipe used regular sausage and skipped the Italian seasoning, then complained she didn’t really like the soup because it “wasn’t very flavorful” 
PHOEBE’S PUMPKIN AND SAUSAGE SOUP
1 pound pork sausage (Phoebe used hot sausage)
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Salt and pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat. Add the pumpkin and broth. Phoebe added a tablespoon of Italian seasoning at this point, but I’ve left that out. Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning.
Makes 8 cups or 8 servings
Can be frozen
Per Serving: 277 Calories; 21g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
http://genaw.com/lowcarb/pumpkin_sausage_soup.html