- 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.