Pumpkin and Sausage Soup


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

7 servings


  • 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

  • cup heavy cream


  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.

Nutrition Facts (per serving)

359 Calories
20g Fat
32g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 359
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 48%
Cholesterol 53mg 18%
Sodium 1736mg 75%
Total Carbohydrate 32g 11%
Dietary Fiber 3g 12%
Total Sugars 25g
Protein 10g
Vitamin C 7mg 35%
Calcium 65mg 5%
Iron 2mg 12%
Potassium 380mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love