Reviewed: Apr. 13, 2011

My family likes spicy foods and everyone thought this soup was awesome! Definitely had a kick with the andouille. I made it for Thanksgiving and it was unanimously agreed that this soup should become a new family tradition and will make an appearance every year at our Thanksgiving table. A caution, this is a pretty involved recipe -- I dirtied a lot of dishes and it took a long time to make. Not something I would be willing to make just any old night of the week, but for special occasions, the final product is well worth the effort!

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Reviewer:

bethy

Reviewed: Dec. 31, 2010

I'm cooking this now and can't wait to serve it. I couldn't find andouille sausage so I used spicy turkey sausage. I also added a few dashes of black pepper and garlic.

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Reviewer:

Cheryl

Reviewed: Dec. 23, 2010

We loved this soup! The next time I make this, I will have some pumpkin and sausage that is not pureed so that the soup is creamy with chunks.

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Reviewer:

kiccac

Reviewed: Dec. 8, 2010

Awesome! I did change a few things too. I baked a whole sugar pumpkin and added it to the chicken stock, then substituted the andouille with italian sausage instead. Pureed the pumpkin and stock together then added the sausage, onion and cream warmed it up and it was awesome!

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Reviewer:

Li'ana

Reviewed: Nov. 28, 2010

Multiplied the recipe for two nights' worth of dinner for my family of five, but my math was not precise to this recipe. Here's what I used: 5 of the Trader Joe's Chicken Andouille Sausages (1 package + 1), 2 medium/large onions, 3 15 oz cans pumpkin, and 3 32 oz cans stock. Also substituted granulated light brown sugar for the packed brown sugar and organic grade B maple syrup for the praline liqueur, and doubled those and everything else as called for. BE CAREFUL WITH THE BLENDER if you don't like searing hot pumpkin in your eyeballs. Very small amounts at a time. Learn from my mistake. Battle scars aside, my husband says this is the best soup he's ever had, and I'm pretty much in agreement. It is sort of an adult flavor, however. My littler kids are not so sure they love it.

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Reviewer:

Raquelita

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 23, 2010

this soup came out super tasty.. I modified and added skim milk and regular old maple syrup and it still turned out perfect!

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Reviewer:

tdelvalle

Reviewed: Nov. 11, 2010

This soup is awesome. I couldn't find the sausage or the liqueor so I improvised. I used my local stores homemade Italian sausage and I used a syrup and added maple flavoring. I can't wait to serve for Thanksgiving. I will be making this often. I baked my own pumkin and sved the rest for a pie.

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Reviewer:

Jean

Reviewed: Nov. 3, 2010

This was a lovely fall soup!!! Thank you Marbalet for sharing! As did other reviewers, I had to make a few changes due to necessity. I've never heard of andouile sausage so used sweet Italian. I used maple syrup instead of praline liqueur. I used a can of pumpkin, a package of frozen winter squash and an envelope of instant sweet potato mix and this came out fabulous. I made corn meal muffins with flaxseed to go with it and it was a filling, comfort-food kind of meal :-)

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Reviewer:

Eve

Cooking Level: Expert

Reviewed: Oct. 26, 2010

Made this for a Soup Luncheon at work. My "in my pantry" changes included using canned pumpkin puree, home grown medium heat sage seasoned sausage, chicken broth, and roasted pecan syrup. My husband and I tried some immediately after it was made and it was delicious. Nice and thick after a run through the blender. Glad we had dinner already or we would have eaten up my lunch plans. The soup is now in three quart jars in the fridge and I hope the taste holds out through reheating in the crock pot.

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