1/2 pound andouille sausage, diced (I use chorizo)
1/4 cup butter
1 1/4 cups chopped onion
1 teaspoon dried thyme
1 1/2 pounds pumpkin puree (large 28 oz can)
1/4 cup maple syrup
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream
Add onion and cook until soft. Add thyme and pumpkin and cook 5 minutes.
Add syrup, 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.