This is a very good soup the way it is written. If you don't puree it you are not having this soup the way it is intended and are missing something! Just before I pureed it I had decided that the next time I made it I would probably cut back on the chicken both because it seemed a little "watery". But once I pureed it (one cup at a time so it didn't explode out of the blender!) it was a rich and creamy and wonderful soup. That COMPLETELY changed the soup...for the better. I'm not a fan of spicy hot but I did enjoy the andouille in this recipe it isn't too spicy. I think next time I'm going to try a breakfast sausage though just to try it a different way.
This is a very good soup the way it is written. If you don't puree it you are not having this soup the way it is intended and are missing something! Just before I pureed it I had decided that the next time I made it I would probably cut back on the chicken both because it seemed a little "watery". But once I pureed it (one cup at a time so it didn't explode out of the blender!) it was a rich and creamy and wonderful soup. That COMPLETELY changed the soup...for the better. I'm not a fan of spicy hot but I did enjoy the andouille in this recipe it isn't too spicy. I think next time I'm going to try a breakfast sausage though just to try it a different way.
I know this has been reviewed many many times but I just couldn't sit back and say nothing. This was OUTSTANDING. I couldn't find praline liqueur anywhere so used maple syrup instead. It was truly a hit and even for those I was concerned wouldn't like it. Definitely will be making this again and not just for special occasions!
Wonderful! I made this for a soup-sampler dinner and everyone loved it. I made the following substitutions: dark amber maple syrup instead of the liqueur milk instead of cream and omitted the butter entirely. It was still delicious and everyone raved. Thank you for a great fall recipe!
I made a few substitutions on this. I used ground hot sausage and half & half instead of what is recommended. I also added a teaspoon of pumpkin pie spice. The think the pureeing part is really necessary and really brings all the flavors together. Plus it gives the soup a nice smooth texture. I served it with a spoon full of sour cream in the center of the bowl sprinkled with green onions. Everyone loved this soup!
WOW!!! Excellent! Used a pound of 'hot' sausage (no andouille) and it was SPICY (but grand). Not sure what 1.5 pounds of pumpkin is but I used 4 cups and it had great flavor. No praline liqueur but spiced rum added a great scent and flavor. Did cut back on the stock to only 4 cups (we like our soup thick) and used 8oz. evap. milk in place of the heavy cream. Used another reviewer's suggestion of topping with sour cream and loved it though hubby preferred without. We found the flavor to be even better the next day. This was AWESOME soup and a recipe that I will definitely make again!
Wow I really loved this one (and so did my guests). I was in a rush so I had to use canned pumpkin (one large can and one small can). Turned out great!
Both my husband and I have taken this to work for potlucks where it was very well received. Since I used canned pumpkin it didn't need to cook for the suggested 45 minutes. Everything just needs to heat through so the flavors can blend. Very easy recipe to make.
This soup was the biggest hit before I served Thanksgiving dinner! My family gave it rave reviews. I did make some minor adjustments. I ommited the praline liquor altogether. I used only a heaping tablespoon of packed brown sugar and I used regular italian hot sausage. This was my second time making it and I found that the brown sugar was very overpowering. It gave it a maple taste which was not a good flavor in pumpkin soup. My family and guests ate the entire pot even those who do not like pumpkin pie loved it (me being one of them) Outstanding soup all around!
I've been making this soup for years wife and coworkers have loved it every time. Pureeing in the blender is key food processor won't do the same job and is messier. I usually use two 15 oz. cans of pumpkin puree about eight cups of chicken broth and a whole cup of heavy cream (to avoid wasting partial packages of these ingredients). Also since I could never find praline liqueur I use 1/4 c. of Frangelico (hazelnut liqueur) plus a 1 oz. container of almond extract. I am trying to figure a way to keep the sausage chunks but still puree the onions.
I'm rating this 2 stars because made as it is posted it somehow turned out all wrong for me. More of a thin broth with no pumpkin flavour texture or colour. I ended up adding a lot more pumpkin in. It was homegrown roasted pumpkin which I strained pureed then added instead of letting it cook in the soup. This made it a very quick soup as I did not have to simmer for 45 min. I doubled the thyme and added a bit of rosemary. Used 3/4 cup 1% instead of the cream left out the butter and added salt. I didn't have praline liquer so I added a touch of maple extract. Not a bad thing! Overall I was a bit worried I hadn't done enough to "save" the soup but everyone loved it! We really enjoyed the chunks of sausage. Definitely excited to eat the leftovers and will be making it again seasonally. If you fiddle with the levels you can't go wrong with this recipe. Thanks MARBALET:)
