Pumpkin and Sausage Soup
Unique spicy soup for
the fall season or Holiday dinner. Works with
pumpkin OR sweet potatoes.
INGREDIENTS:
1/2 pound andouille
sausage, diced
1/4 cup butter
1 1/4 cups chopped onion
1/2 teaspoon fresh thyme (OR 1 teaspoon dried
thyme)
1 1/2 pounds pumpkin puree (about 3 cups)
1/4 cup praline liqueur
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream
DIRECTIONS:
1. Cook diced sausage
in skillet with 2 tablespoons butter for 5 minutes.
2. Add onion and cook until soft. Add thyme and
pumpkin OR sweet potatoes and cook 5 minutes.
3. Add liqueur, broth, and brown sugar. Cover and
simmer over low heat for 45 minutes, or until
pumpkin OR potatoes are tender.
4. 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.
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