Pumpkin and Sausage Soup

Pumpkin and Sausage Soup

100 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin OR sweet potatoes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 7 servings

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.

Share It

Reviews (100)

Rate This Recipe
lschepisi
67

lschepisi

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 the next time I made it I would probably cut back on the chicken both because it seemed a little "watery". But once I pureed it, (one cup at a time so it didn't explode out of the blender!) it was a rich and creamy and wonderful soup. That COMPLETELY changed the soup...for the better. I'm not a fan of spicy hot, but I did enjoy the andouille in this recipe, it isn't too spicy. I think next time I'm going to try a breakfast sausage though, just to try it a different way.

justjojo
55

justjojo

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 was truly a hit, and even for those I was concerned wouldn't like it. Definitely will be making this again, and not just for special occasions!

joesgirljeri
42

joesgirljeri

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 the butter entirely. It was still delicious and everyone raved. Thank you for a great fall recipe!

More Reviews

Similar Recipes

Cream of Pumpkin Soup
(422)

Cream of Pumpkin Soup

Pumpkin Soup
(247)

Pumpkin Soup

Sausage Barley Soup
(162)

Sausage Barley Soup

Pumpkin Soup
(114)

Pumpkin Soup

Bachelor's Creamy Pumpkin Soup
(76)

Bachelor's Creamy Pumpkin Soup

Spicy Pumpkin Soup
(29)

Spicy Pumpkin Soup

Nutrition

Amount Per Serving (7 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 27.9 g
  • 9%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1736 mg
  • 69%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sausage Barley Soup

>

next recipe:

Hearty Corn and Pumpkin Soup