Best ever!

Excellent soup. I adjusted the recipe for 4 servings because we have a small family. I used canned pumpkin, homemade turkey broth instead of chicken broth, and 100% pure maple syrup instead of praline liqueur (I am not sure who keeps praline liqueur, but I know it is not in mine.) The soup was great with all of these substitutions. Do not skip the puree step. If you do, the soup will be a watery consistency.

Way too sweet for me when made with maple syrup.

Nice! I tried a dairy free version as I didn't have any cream or milk on hand. Still yummy. Will try again with cream next time

Pretty good soup recipe - sweet & spicy. I sauteed the onions with the sausage in 1 Tablespoon of butter. I used 1 and a half cans of pureed pumpkin & 32 ounces of low sodium chicken broth. I didn't have any praline liquer so substituted brandy. I used my immersion blender to blend it all up & then added the cream. Might try it with sage sausage or maple sausage for a different twist.

This was fantastic. My skeptical fiance also loved it. Subbed andouille sausage for hot sausage and maple syrup for liquor. Omitted brown sugar and butter It was seriously good. I was worried it would be thin but after pureeing the consistency was smooth and soup like!

This is a really interesting, tasty soup that is sure to be different than other pumpkin soups you've tried before--this turned out really good and would definitely be a treat to welcome the fall weather. Like other reviewers, I made a few substitutions, mostly because I wanted this to be a little lower fat than the original ingredients that were called for. I used spicy apple and chicken sausage links and then added about 1/2 tsp crushed red pepper to get a bit more heat. Also, I just used the first 2 TB's of butter and didn't add any more after the soup was finished. I used low-fat milk in place of the heavy cream and then also added about 1/2 cup lowfat sour cream which I whisked into the warm soup to blend. For spices, I also added some salt and pepper to taste and then some fresh parsley which I pureed into the blend. Like many reviewers, I also used maple suryp in lieu of the liquer. I didn't want to use fresh pumpkin because it's inconvenient to prepare, so I used a full 29 oz can (about 3 cups or 1 1/2 lbs) of pumpkin puree instead. This soup is both spicy and a little sweet--the pumpkin makes it very full-bodied and perfect for dinner on a cold evening. Definitely puree the soup--even after pureeing it a lot, mine still turned out a little grainy and chunky (the sour cream helped smooth it out) but maybe I will try a different kind of sausage next time (like ground) to help--I don't think the sausage links blend very well.

Used hot Italian sausage because it's what we had and like spicy food. 1/2 the sugar, 24oz. frozen organic butternut squash, 6c. broth to ensure not too thin and this made a delightful soup that wasn't too sweet (what I was afraid of and why I started with 1/2 the sugar which was perfect for us). Thanks for the different yet delightful new addition to our recipe file.

This recipe is absolutely fantastic. The flavor may vary depending on the brand of andouille you use, but overall, it's a true crowd pleaser. Nix the expensive praline liquor and sub maple syrup for a sweet flavor and there's no need for the butter (save a few calories anyway). Everyone I've served this too absolutely loved it.

It smells and tastes amazing! I ended up keeping it in a slow cooker for about 3 hours before I added the cream and blended it. It worked perfectly. We're making it for Thanksgiving!