Pumpkin and Sausage Soup

Ingredients

• 0.5 pound andouille sausage diced
• 0.5 cup brown sugar packed
• 0.5 cup brown sugar packed
• 0.3 cup butter 
• 7 cups chicken stock see 
• 1 teaspoon thyme dried
• 0.4 cup cup heavy whipping cream 
• 1.3 cups onion chopped
• 0.3 cup pear liqueur 
• 1.5 pounds pumpkin puree 

Equipment

• frying pan
• blender

Directions

1. Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
2. Add onion and cook until soft.
3. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
4. Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
5. In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil.
6. Serve immediately.