Sausage
Pumpkin soup recipe… A recipe from a coworker it's her FAVORITE SOUP! Looking forward to trying it this fall:)
Original recipe makes 7 servings:
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
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
Cook diced sausage in skillet with 2
tablespoons butter for 5 minutes.
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.
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.
It was too sweet for me! Next time I would decrease by half both the brown sugar and maple syrup. Will let you know how that works. I did enjoy the sausage with the pumpkin and it tasted really good for lunch the next day.
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