Pumpkin and Sausage Soup

Used maple syrup in place of liqueur. Soup SLAPS

I switched the praline for Amaretto liqueur…..this is perfect with a crusty bread served on the side for dipping!

My husband was skepitcal when I pulled this recipe out, but we have since made it numerous times – amazing flavors! Definitely one of our fall go to’s!

I have made this twice. 1st time for myself and hubby and 2nd time for a church luncheon. Both times it came out great! I did not have the liqueur and omitted it, but it still came out delicious! I added a heavy handed if red pepper for home. Thank you for a yummy fall soup recipe!

This is one of my first attempts at a good fancy soup and it continues to be a treat for me and get rave reviews from friends. Blending.pureeing, is essential, as is the addition of cream at the end. I have made this many times and before the cream goes in I think “something is missing but I don’t know what to do….” and then the cream comes and I know it is perfect. Don’t be afraid to adjust ratios and types of pumpkin vs sweet potatoes or andouille vs italian or amounts of garlic and onion to your tastes. Best served with some green onions on top and some crusty bread.

While this was better after sitting overnight and eaten as leftovers, I still had to doctor it a bit with a splash of hot sauce. Perhaps it’s just me, but I’ve had better pumpkin soup.

Surprisingly filling. I accidentally put too much liquid to solid but it still turned out really tasty.

We loved this soup! Since hubby is a heat freak, I doubled the recipe and used both hot and mild Italian sausage. I was perfect. He was skeptical, but ready for more!!!! Great recipe, and very satisfying!!

We loved this soup! Since hubby is a heat freak, I doubled the recipe and used both hot and mild Italian sausage. I was perfect. He was skeptical, but ready for more!!!! Great recipe, and very satisfying!!

This is a great soup. Use your emersion blender for the puree part, it makes it easier. The andouille sausage is the best, but spicy pork sausage works well if you are in a pinch – I do 1/2 spicy, 1/2 regular if I don’t have andouille. I omit the liqueur, and brown sugar because I really prefer the savory aspect. My family asks for this regularly and I have made it for several gatherings and everyone always loves it and asks for more. I toss in some cream cheese to make it thicker. Top with a dollop of sour cream – delish!

I followed several raters’ advice. I used hot italian sausage instead of andouille — because I’m not a fan of andouille. I also cut back on the broth. I forgot to add the sugar — the pumpkin was plenty sweet. And I didn’t have hazelnut liquor so added amaretto. Now you are probably wondering why I am rating this at all? because everyone RAVED about this dish. Even my husband, even my friend who said he doesn’t like pumpkin. I had an “everything pumpkin dinner” and wanted a variety a different tasting dishes. People loved, loved, loved the soup. The italian sausage blended up (with my immersion blender) added such a mouth feel, its spices added the right change from the typical pumpkin pie taste. The whole menu was a success — the soup, the four-cheese vegetarian lasagna with pumpkin, the pumpkin cheesecake, the pumpkin cake III, and the seeduction bread (much altered to fit the ingredients I had). All from allrecipes.com. And a salad that I added roasted pumpkin seeds to for crunch. Thanks!

This was delicious, but the recipe a little off – what is 1.5 pounds of pumpkin? I had 2 small pie pumpkins that I baked and then pureed – came out to about 3 cups pumpkin pie puree. And no need to boil for so long since the pumpkin is already pureed. Followed other reviews and used maple syrup instead of liqueur, added pumpkin pie spice and based on the amount of pumpkin puree I had used 4 cups chicken stock and halved the other ingredients. Had turkey kielbasi on hand instead of the andouille and did put it in the soup and then used an immersion blender to blend everything. Really yummy and will definitely make again!

This was so good I couldn’t stop eating it. I omitted the praline liqueur completely. I couldn’t find an andouille sausage at our grocery store so I substituted it for a smoked beef sausage, a family favorite. I used jarred puréed pumpkin from our home grown pumpkins and this greatly reduced the cook time. I puréed the soup with my hand blender allowing me to leave little pieces of sausage in the soup and giving it a great texture. I am definitely making this one again!

I absolutely love making things from scratch. I had some left over raw pumpkin pork based sausage I needed to use up as well as 2 quarts of homemade stock. After I put into the app those two ingredients to search for a recipe, this one came up. It was perfect especially where I am currently being buried with another foot of snow! This is a perfect soup for snowy weather. I wish I had read the reviews before making this because yes if you use pumpkin puree use less broth so it will be nice and thick when finished. To fix the problem, I added some corn starch until I got my desired consistency. I also substituted the praline liqueur for maple liqueur (not maple cream liqueur) it was really tasty. There was a nice balance of savory flavors and slight sweetness but definitely not too sweet at all. This recipe would be perfect for a soup course at thanksgiving time for sure. I would definitely make it again, five stars!

Love this soup! I make it for entertaining and it always meets with great approval from both kids and adults.

Has anyone noticed that the ingredients call for purée. Cooked pumpkin. Then the steps treat it like raw veg. No need for long simmer if using purée. This soup is heavenly if prepared correctly

Substitutions: I used 1 large can of puréed pumpkin, 2 links of sweet Italian sausage, 4 cups of chicken broth, 1% milk, and 2T of Gran Marnier (in place of the praline liqueur). I sautéed the sausage without butter or oil, and I added the brown sugar 1T at a time, probably about 3/8 cup total, to get to the level of sweetness that we like. It was delicious!

Fantastic soup! You must puree it at the end for all the flavors to come to together.

I hesitated to review as I didn’t include all ingredients listed, and I find it annoying that many people rate a recipe and then go on to describe many changes from the original! That said, this is a wonderful recipe that I would highly recommend. It’s a great combo of sweet and spicy and got raves from the whole family. I used all the ingredients except the praline liqueur, substituting maple syrup and bourbon in a 3 to 1 ratio. I also had to adjust amounts of other ingredients to allow use of the 4 cups of pumpkin that I ended up with after roasting. One change I will make next time, at the request of my daughter, is to remove the sausage before pureeing the soup so the meat will remain as small cubes.

Just give me a straw, and I could drink it straight from the pot!

The flavor was good, but I didn’t like the texture of the soup after it was put into my food processor. Seemed on the grainy side from the sausages. Next time I will just keep the sausages in chunks. Just a matter of my personal prefrace.