This soup is quite good. I would suggest not grinding the sausage if you can.

This really deserves 4.5 stars. It's very good. I used two links of andouille and one link of chorizo, and almond liquer. I am intrigued by one poster who said they used breakfast sausage. I think I will try that next time. This recipe makes a lot of soup! But the leftovers are quite tasty as well. Thanks for the post.

this soup is amazing!! it has become a tradition in our family for both thanksgiving and christmas!! 7 years running!! i use butterscotch liquer and 2 15oz cans of pumpkin. it tastes just as good with sweet sausage if you have family members who don't do spicy!! love it!!

I like the flavor with spicy sausage better. Also, I thought the recipe calls for too much sugar.

I wasn't too sure about trying a pumpkin soup, but I am glad I did. My husband and children like it very much - to my suprise. You definitely must blend this soup. It makes all the difference. I tried it unblended -

This was okay. I did like the spicy sausage and it was good for a fall day. I used spiced rum rather than the praline liquor. But it was really pumpkin-y. I'm not sure my husband liked it very much.

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!

Wow! Great flavor, easy to make--I will make this again...and again.

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!

I really loved this. I used a pound of bulk spicy ground sausage. I also didn't have praline liquor so I used suger-free Kahlua syrup. I thought is was very good. My husband didn't like it, he thought it would be better as a savory soup without the syrup and sugar.

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.

Wow, I really loved this one (and so did my guests). I was in a rush, so I had to use canned pumpkin, (one large can, and one small can). Turned out great!

I made a few substitutions on this. I used ground hot sausage and half & half instead of what is recommended. I also added a teaspoon of pumpkin pie spice. The think the pureeing part is really necessary and really brings all the flavors together. Plus, it gives the soup a nice smooth texture. I served it with a spoon full of sour cream in the center of the bowl, sprinkled with green onions. Everyone loved this soup!

I did make a few changes to this recipe, due to diet and what was on hand. I used spicy italian turkey sausage, skim milk (thickened with a little cornstarch), and no butter. I still thought it was really good and would serve it to guests. I may, however, consider what other spices I could add to liven it up. Then again - if I served it to guests, I'd probably add the cream and butter - which may do it!

I tried this one several different times with different additions. I have used italian sausage and added some pumpkin pie seasonings such as ginger, cinnamon and cloves. My boyfriend loves it sweet so I usually punch up the brown sugar until it meets the taste requirement. A great recipe that you can tweek to your preference.

Wonderful! Even people who didn't think they'd like pumpkin soup loved it! Thanks for a great recipe I'm sure I'll use a lot.