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Pumpkin and Sausage Soup
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Spicy fall soup with a twist - try using sweet potatoes for a delicious alternative to pumpkin.
Ingredients:
  • 0.5 pound andouille sausage, diced
  • 0.25 cup butter
  • 1.25 cups chopped onion
  • 1 teaspoon dried thyme
  • 1.5 pounds pumpkin puree
  • 0.25 cup praline liqueur
  • 7 cups chicken stock
  • 0.5 cup packed brown sugar
  • 0.375 cup heavy cream
Instructions:
  • Sauté diced sausage in a skillet with 2 tablespoons of butter for 5 minutes.
  • Sauté onion until tender, then stir in thyme and choice of pumpkin or sweet potatoes. Cook for 5 minutes.
  • Pour in the liqueur, broth, and brown sugar, then cover and simmer gently for 45 minutes until the pumpkin OR potatoes are tender.
  • Puree the soup in batches in a blender. Return the mixture to the pan and gently stir in the cream and remaining 2 tablespoons of butter. Heat the soup until warmed but do not let it boil. Serve promptly.

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