Pumpkin and andouille sausage soup

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Cornstarch
2 tablespoons Shredded cooked pickled pork
1 pounds Andouille sausage; cooked and sliced
2 cups Pureed pumpkin; fresh or canned
1½ teaspoon Dark brown sugar
½ teaspoon Curry
½ teaspoon Tumeric
½ teaspoon Ground allspice
½ teaspoon Ground coriander
1½ teaspoon Paul Prudhomme's Vegetable Magic
1 Turn fresh ground black pepper
½ teaspoon White pepper
1 ounce Unsalted butter
1 quart Heavy cream
2 cups Chicken or vegetable stock

Directions

In a small bowl mix cornstarch with water to form a paste. Place into a four quart stock pot. Add all remaining ingredients. Cook for 45 minutes or until desired level of thickness is reached.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9157 - JIMMY BANNOS Converted by MM_Buster v2.0l.

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