Pumpkin and Sausage Soup

This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin OR sweet potatoes.

Step: 1

Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.

Step: 2

Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.

Step: 3

Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.

Step: 4

In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.

Per Serving: 359 calories; protein 9.8g; carbohydrates 31.5g; fat 20g; cholesterol 53.3mg; sodium 1735.7mg.

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