Chop onion and fresh herbs.
Preheat stock pot or Dutch oven, then add 1 lb. of sausage. Stir to brown.
Once the sausage has begun to release some juices, add the onion. Continue stirring and browning.
When the sausage is adequately browned, add the chopped herbs and stir (If using the optional mead/cider/wine, add that now as well and allow the flavors to blend for a few minutes),
Add 4 cups of chicken stock, bring to a boil, and reduce to a simmer.
Scoop in 2 cans of pureed pumpkin and stir. Continue simmering for 15 – 20 minutes.
At the end of simmering time, add 2 cups cream, lemon juice, cinnamon and nutmeg, and salt and pepper.
Allow to simmer for 5 – 10 more minutes for the flavors to meld together.
Serve and enjoy!