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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."

Ingredients :

• 1/2 pound andouille sausage, diced
• 1/4 cup butter
• 1 1/4 cups chopped onion
• 1 teaspoon dried thyme
• 1 1/2 pounds pumpkin puree
• 1/4 cup praline liqueur
• 7 cups chicken stock
• 1/2 cup packed brown sugar
• 3/8 cup heavy cream

Instructions :

Prep :	Cook : 7M	Ready in :

• Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
• Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
• Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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