This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin or sweet potatoes.
| Yield: | 7 servings |
| Ingredients | |
| 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.
| Nutrition Information Servings Per Recipe: 7 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 340 cal | Total Fat: | 21.6 g | Cholesterol: | 49 mg | |||
| Sodium: | 1797 mg | Carbohydrates: | 27.6 g | Fiber: | 3.4 g | |||
| Protein: | 10.8 g | |||||||
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