Pumpkin/Sausage Soup

Pumpkin/Sausage Soup



Pumpkin/Sausage Soup


1/2 pound sausage
1/4 cup butter
1 1/4 cups chopped onion
1 teaspoon dried thyme
1 1/2 pounds pumpkin puree (3 cups)
1/2 pound mushrooms

1/4 cup praline liqueur
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream


  1. Cook sausage in skillet with 2 tablespoons butter for 5 minutes.
  2. Add onion and mushrooms and cook until soft. Add thyme and pumpkin and cook 5 minutes.
  3. Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes.
  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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