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My review
Pumpkin and Sausage Soup
194
MARBALET
"This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin OR sweet potatoes."
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Ingredients
servings 326Original recipe yields 7 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 126157 Ratings
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Most helpful positive review
11/19/2006
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...
Most helpful critical review
10/16/2011
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...
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11/19/2006
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...
11/27/2006
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 w...
9/14/2007
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 th...
10/30/2006
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...
11/1/2006
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!
4/27/2005
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 liq...
11/22/2005
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 ne...
11/26/2011
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 h...
10/4/2009
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....