How to Make Pumpkin and Sausage Soup - A Step-by-Step Guide

When the temperatures drop and the leaves start to change color, our cravings turn to comfort foods that warm us from the inside out. And what better way to embrace the flavors of fall than with a hearty bowl of pumpkin and sausage soup? This recipe blends the sweetness of pumpkin with the savory flavors of sausage, creating a harmonious and satisfying meal that's perfect for cozying up on a chilly evening.

The rich and creamy texture of this soup is achieved by pureeing roasted pumpk...

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Ingredients

  • ½ pound andouille sausage, diced
  • ¼ cup butter
  • 1 ¼ cups chopped onion
  • 1 teaspoon dried thyme
  • 1 ½ pounds pumpkin puree
  • ¼ cup praline liqueur
  • 7 cups chicken stock
  • ½ cup packed brown sugar
  • ⅜ cup heavy cream

Information

  • Servings: 7
  • Yield: 7 servings

  • 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

    359 cal.

    • Total Fat: 20g
    • Saturated Fat: 10g
    • Cholesterol: 53mg
    • Sodium: 1736mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 3g
    • Total Sugars: 25g
    • Protein: 10g
    • Vitamin C: 7mg
    • Calcium: 65mg
    • Iron: 2mg
    • Potassium: 380mg