Ingredients:
1/2 pound spicy sausage (e.g., Andouille), diced
1/4 cup butter
1 1/4 cups chopped onions
1 teaspoon dried thyme
1 1/2 pounds peeled and seeded pumpkin OR peeled sweet potatoes, cubed into 1/2-inch pieces
1/4 cup praline liqueur
7 cups chicken stock
1/2 cup brown sugar
1/4 plus 2 tablespoons 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.
Makes 7 servings [Previous Recipe][Next Recipe]
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