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.