Pumpkin stew with dumplings

Ingredients:

• 2 tsp extra-virgin olive oil
• 220 g raw Italian turkey sausage, casings removed
• 1 tbsp tomato paste
• 450 g cremini mushrooms, thinly sliced
• 2 tbsp. flour
• 2 cups lightly salted chicken broth
• 3 cups shredded coleslaw mix
• 1 package (280 g) frozen diced butternut squash, thawed
• 1 package (350-380 g) of dumplings with potatoes and cheese
• 1/3 cup sour cream

Preparation:

1. In a large saucepan, heat the olive oil over medium heat; add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
2. Add the tomato paste and cook, stirring, for 30 seconds. Add the mushrooms and stir well to coat with the tomato paste. Increase the heat to medium-high, cover, and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
3. Add the flour and cook, stirring, for 1 minute, then stir in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pan. Add the coleslaw mixture to the pan, cover, and bring to a boil. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes.
4. Add the pumpkin and vareniki and simmer, uncovered, until the vareniki are cooked through, 5-7 minutes. Season with salt to taste. Ladle the stew into bowls, drizzle with sour cream, and season with pepper to taste.