- 1/2 pound andouille sausage, diced
- 1/4 cup butter
- 1 1/4 cups chopped onion
- 1 teaspoon dried thyme
- 1 1/2 pounds pumpkin puree
- 1/4 cup praline liqueur
- 7 cups chicken stock
- 1/2 cup packed brown sugar
- 3/8 cup heavy cream
- Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
- Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
- Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
- In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.
03/23/2017
recipepes.com
Pumpkin and Sausage Soup, recipe
PT15M
PT1H
5
455 calories
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