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Pumpkin and Andouille Soup




Source of Recipe


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List of Ingredients






4 tbls. butter
1 large onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1/4 lb. andouille sausage, chopped
3 (14-oz.) cans chicken stock
5 cups pumpkin, purèed, cook-ed, fresh or about 3 cans
1 large potato, peeled and cubed in 1/2-inch pieces
Salt and pepper, to taste
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 tsp. dried thyme leaves
1 cup heavy cream

1. Heat butter in large, heavy pot and sauté onion and celery until soft. Add garlic and sausage and sauté a few minutes more.

2. Add stock, pumpkin, potato, salt, pepper, nutmeg, allspice and thyme and simmer until potatoes are done.

3. Purée in blender, about 1 cup at a time. Check seasoning.

4. To serve, add cream and heat. Do not boil. To thin soup, add a little cream or milk.

5. Serve with a dash of freshly ground nutmeg on top.


Recipe