Pumpkin and Sausage Soup

This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with either pumpkin or sweet potatoes.


7 servings


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 and cook 5 minutes.

Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin is 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.

Nutritional Information

Amount Per Serving: Calories: 311; Total Fat: 19.5 g; Cholesterol: 48 mg; Sodium: 776 mg; Total Carbs: 26.9 g; Dietary Fiber: 3.4 g; Protein: 8.8 g

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