Pumpkin Soup

Ready in 45 minutes
5 avg, 2 review(s) 100% would make again

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This is a thick, hearty soup thats perfect for snuggling in with on a cold day.

"I love this soup. I make it without the sausage and use whole milk instead of cream for a low fat version. Yummy!"

- alishamommyof5

Ingredients

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1 lb andouille sausage; (or Polska kielbasa) cut
29 oz. pumpkin puree
1 1/4 cups onion; finely chopped
2 tbsp butter
6 cups chicken broth
1/4 tsp cayenne pepper
1/4 tsp whiye pepper
1/4 tsp nutmeg
1/2 tsp thyme leaf
1/3 cup heavy whipping cream
salt; to taste

Original recipe makes 8

Servings  

Preparation

In a large skillet, cook the sausage with the butter for 3-5 minutes. Add the onions and cook until tender. Add 2 cups of the broth and spices and bring to a simmer, scraping bottom of skillet to release carmelizes onions.

Transfer to large saucepan. Add remaining broth, pumpkin and cream. Blend thoroughly. Bring to a simmer a and cook for 20-25 minutes. Serve hot, sour cream goes very well with.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Pumpkin Soup

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I love this soup. I make it without the sausage and use whole milk instead of cream for a low fat version. Yummy!
alishamommyof5 3 years ago
[I posted this recipe.]
glover4u 5 years ago
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