Reviewed: Nov. 12, 2009

I absolutely adore this soup. I use canned pumpkin and then use a hand blender right in the pot to puree the sausage and onion pieces. I've served this to several guests now and everyone raves. Outstanding, thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HJV73

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

my husband and I liked this. My kids didnt like it much...I made them eat it. I will make again just smaller amount. I used 1 lb ground Chorizo for the sausage, it was good flavor...maybe next time not so much broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dianneher

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

yummy yummy! I'm eating it right now and it is so very delicious! I wanted it to be low fat so I used turkey kabalsca, low fat cream cheese instead of butter and used half and half in place of the heavy cream I only used 1/4 cup of the half and half. I also used the maple syrup instead of liquore and added a tiny bit of chili powder since my sausage wasn't spicy. I added tyme, pepper and a bayleaf as it was simmering. My pumpkin was fresh and I used about 4 cups of chicken broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bezoldme

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

I also substituted some things. I used crumbled italian sausage (out of the casing)(sweet, but I bet spicy would be great too). I used Frangelica liquor, I used half and half, and I spiced it up slightly with garlic powder. Oh, only used about 3 tbsp of brown sugar. Everyone loved the flavor, and because I used puree pumkin and crumbled sausage, I didn't have to do the very messy blending the soup. Served with hearty bread- Was a crowd pleaser

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Canton, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

WOW! YUM! We loved it! I used Johnsonville Hot Italian Sausages, no butter, less brown sugar, added sage, spiced rum instead of praline liquor, and fat-free evaporated milk rather than cream. And, as others posted, it was SO good, perfect for this first cold and nasty day of fall! Definitely do puree it, but be careful, I blew the top off my blender because I put too much in at first. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JVDdchef

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

I've been making this soup for years, wife and coworkers have loved it every time. Pureeing in the blender is key, food processor won't do the same job and is messier. I usually use two 15 oz. cans of pumpkin puree, about eight cups of chicken broth, and a whole cup of heavy cream (to avoid wasting partial packages of these ingredients). Also, since I could never find praline liqueur, I use 1/4 c. of Frangelico (hazelnut liqueur) plus a 1 oz. container of almond extract. I am trying to figure a way to keep the sausage chunks, but still puree the onions.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jmlowden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Modifications: half and half instead of cream, fresh thyme instead of dried, drambuie instead of praline liqueur, more onion, and about half a tablespoon of salt. I adjusted the serving amount to 5 servings. That way you can use one can of pumpkin puree (plain). It makes a good amount for two people. Husband had multiple servings and we have leftovers. Will definitely make this again, maybe with even more sausage. Crack some pepper on top when you're about to dig in- tastes great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChefBotty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

I LOVE this recipe! I have made it so many times I have lost count. I usually use sweet potatoes instead of pumpkin, omit the praline liqueur, use a bit less brown sugar (to taste), and rarely add the heavy cream (if I do add it I replace with fat free half and half). Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2009

My husband doesn't normally go for spicy food, but I added a bit extra heavy cream for him and he loved it. This was fantastic and is sure to be seen many more times around our home!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tara_Lane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

I'm very disappointed. This was a pretty bland soup. Maybe I did something wrong. I used maple syrup as suggested by others because I didn't have praline liqueur. I used two cans of pumpkin puree and at first 1/2 pound of andouille sausage. Because it was so bland, I ended up adding the other 1/2 pound of sausage. This helped to make it a little spicier, but something is missing and I'm not sure what. Maybe I should add another can of pumpkin puree. I was hoping it would have more of a pumpkin flavor. Maybe by reading all the positive reviews I was expecting too much.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VICKIEKAY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Wow! Gourmet! I used sweet potatoes instead of pumpkin, like it says you can, omitted the praline liqueur and the onions, and it was still delicious. Will definitely make again. I might try putting some diced sausage in after pureeing to add some chunks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PSHELLY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

This recipe was easy and delicious! It gave me a great base to create my own version of P/S soup. I used a combo of sweet and spicy italian sausage and I did not puree the sausage--didn't sound right to me--I pureed soup before adding browned sausage. I feel like I changed so much in terms of ingredients,so I am adding my own recipe for my version, but thanks for getting me started!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

debiwhit

Cooking Level: Expert

Home Town: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

Everyon LOVED it! I took other reviewer's suggestions and used less broth (I ended up using a little over 6 C) to thicken it a little bit and maple syrup in lieu of the liquer. I also substituted Jimmy Dean sage sausage 'cos a couple of my guests do not like spicy food so I decided not to risk the andouille. Still it was a very flavorful soup, but it is filling! I plan to serve this as an appetizer for Thanksgiving but will be only serving it in small increments.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lvchickie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

Excellent. I did like some others and replaced the liquor with maple syrup. Made it sweet, but wonderful. Also, I did not puree this recipe - I couldn't bear to muck up that sausage (pureed meat is not a good thing, IMO, ;) - It was delicious, even my kids loved it. My daughter even took it to school in a thermos the next day!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Thebestmomever

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

anita

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SCrane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2007

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 -

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jalexandropoulos

Cooking Level: Expert

Living In: Sitka, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2007

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin and Sausage Soup

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!