jmlowden Profile - (11766550)

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Member Since: Oct. 2009
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Recipe Reviews 1 review
Pumpkin and Sausage Soup
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.

6 users found this review helpful
Reviewed On: Oct. 4, 2009

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