Ingredients:
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
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1/4 cup praline liqueur
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream
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Directions:
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. |
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