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

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.

Nutrition

Photos