Pumpkin and Sausage Soup

Ingredients

• 0.5 pound andouille sausage, diced
• 0.25 cup butter
• 1.25 cups chopped onion
• 1.5 pounds pumpkin puree
• 1 teaspoon dried thyme
• 7 cups chicken stock
• 0.5 cup packed brown sugar
• 0.25 cup praline liqueur
• 0.375 cup heavy cream

Instructions

1. Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.