Pumpkin And Sausage Soup Recipe

• ½ pound Andouille Sausage (diced)
• ¼ cup Butter
• 1¼ cups Onion (chopped)
• 1 tsp dried Thyme
• 1½ pounds Pumpkin Puree
• ¼ cup Praline Liqueur
• 7 cups Chicken Stock
• ½ cup packed Brown Sugar
• 3/8 cup Heavy Cream

• Melt 2 tbsp butter in a skillet and cook sausage for about 5 minutes.
• Add onion and cook further till it turns soft.
• Add thyme and pumpkin puree. Cook for another 5 minutes.
• Add liqueur, chicken broth and brown sugar.
• Cover the skillet and reduce the heat to low. Simmer for 45 minutes.
• Puree the soup in a blender in small batches.
• Return the soup back to the skillet and add in heavy cream and remaining 2 tbsp butter. Warm the soup but do not boil it.
• Serve warm immediately.