I now make this in my Vollrath Tribute 16-quart Stock Pot, which results in approximately 12 quarts of soup. Since you probably don't want to make that much, I'll give you the recipe cut in half...And you can certainly half it again, if you'd like.
Pumpkin-Sausage Soup
2 cups dry Navy or White Kidney Beans, cooked until tender,
or 5 - 6 cups (3 15-oz cans) of canned white beans, rinsed
Place drained beans in large pot and set aside.
3/4 to 1 lb bulk Hot Italian sausage (or use my homemade alternative from Make-Your-Own-in-a-Jiffy Sausage)
1 cup diced onion
2 cloves garlic, minced
1 cup chopped mushrooms
1 Tablespoon each dried parsley, oregano, and basil
1 28-oz can or 4 cups pureed pumpkin
8 cups chicken broth
1 12-oz can evaporated milk, or 1 1/2 cups whole milk or cream
Salt, pepper, Parmesan cheese
In skillet, brown sausage. Drain fat, if necessary. Add onions, garlic, and mushrooms, and herbs. Add sausage-mixture to beans in the pot and mix in pumpkin. Add broth and simmer 30 minutes.
Blend with stick blender or hand mixer right in the pot, or blend in batches in a food processor or blender, then return to pot.
Stir in milk and simmer for an additional 15 minutes. Salt and pepper, to taste.
Serve in bowls with shredded Parmesan sprinkled on top.