Pumpkin and Sausage Soup

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."

Rating: Read Reviews (43)

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Original Recipe Yield 7 servings

Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
Add liqueur, 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.