Smoked Sausage and Pumpkin Soup

    1 hour 25 min

    This is a warm, hearty and delicious soup, which is perfect for the cold winter months. Smoked sausage is simmered with pumpkin in a creamy soup base, then pureed. Serve with fresh crusty bread.

    136 people made this

    Makes: 6 - 8 servings

    • 225g smoked sausage, diced
    • 50g butter, divided
    • 200g chopped onion
    • 1 teaspoon dried thyme
    • 680g chopped pumpkin flesh or chopped sweet potatoes
    • 4 tablespoons praline liqueur
    • 1.7 litres chicken stock
    • 110g dark brown soft sugar
    • 90ml double cream

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Cook diced sausage in frying pan with 30g butter for 5 minutes.
    2. Add onion and cook until soft. Add thyme and pumpkin (or sweet potatoes) and cook 5 minutes.
    3. Add liqueur, stock and dark brown soft sugar. Cover and simmer over low heat for 45 minutes or until pumpkin (or sweet potatoes) are tender.
    4. In liquidiser, puree soup in batches. Return to pan and stir in cream and remaining butter. Warm but do not boil. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (126)


    This is a very good soup the way it is written. If you don't puree it, you are not having this soup the way it is intended and are missing something! Just before I pureed it I had decided that the next time I made it I would probably cut back on the chicken both because it seemed a little "watery". But once I pureed it, (one cup at a time so it didn't explode out of the blender!) it was a rich and creamy and wonderful soup. That COMPLETELY changed the soup...for the better. I'm not a fan of spicy hot, but I did enjoy the andouille in this recipe, it isn't too spicy. I think next time I'm going to try a breakfast sausage though, just to try it a different way.  -  19 Nov 2006  (Review from Allrecipes US | Canada)


    I know this has been reviewed many, many times, but I just couldn't sit back and say nothing. This was OUTSTANDING. I couldn't find praline liqueur anywhere, so used maple syrup instead. It was truly a hit, and even for those I was concerned wouldn't like it. Definitely will be making this again, and not just for special occasions!  -  27 Nov 2006  (Review from Allrecipes US | Canada)


    Wonderful! I made this for a soup-sampler dinner and everyone loved it. I made the following substitutions: dark amber maple syrup instead of the liqueur, milk instead of cream and omitted the butter entirely. It was still delicious and everyone raved. Thank you for a great fall recipe!  -  14 Sep 2007  (Review from Allrecipes US | Canada)