pumpkin and andouille sausage soup
- Categories
- Dujour05
- Yield
- 1 servings
| Measure | 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 |
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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