Super Creamy Pumpkin and Spicy Sausage Soup
1/2 Pound of Spicy Sausage, Chopped
1 1/2 Pounds of Organic Pumpkin Puree
7 Cups of Salted Liquid Chicken Stock
1/4 Cup of Real Butter
1/2 Cup of Fresh Heavy Cream
1 1/4 Cups of Vidalia Onions, Finely Chopped
1 Teaspoon of Dried Thyme
1/2 Cup of Brown Sugar, Firmly Packed
1/8 Cup of Spiced Rum
(1.) Using a large cooking skillet, saute your half a pound of spicy sausage and real butter until the meat is a golden brown. Make sure that the meat is properly chopped before frying it, as you do not want pieces that are larger than half an inch in width or length.
(2.) Saute your chopped onions until they are soft and golden. Once the onions are properly sauteed, add the dried thyme and pumpkin puree to the skillet. Let all of these ingredients cook for 5 minutes.
(3.) Next, add the chicken stock, brown sugar, and spiced rum to the skillet. Place a lid over the skillet and let all of the ingredients simmer for 45 minutes on low heat. Occasionally stir the ingredients to ensure that they are evenly disbursed throughout the soup.
(4.) Using a blender, puree your soup until it reaches a desired smoothness and consistency. Once all of the soup ingredients have been pureed, add the soup back into the cooking skillet. Next, pour in the fresh heavy cream and stir the soup until the cream is fully disbursed. Do not bring this mixture to a boil. Once the soup is warm, serve it immediately.