1/2 lb. Andouille sausage, diced
1/2 cup Delizia Extra Virgin Olive Oil
1 1/4 cups chopped onion
1 1/2 tsp Galena Garlic Autumn Spice
1/2 tsp crushed red pepper
1 1/2 pounds canned pumpkin
1/4 cup Delizia Cinnamon Pear Balsamic
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream
1/8 praline liqueur or Amaretto
Cook diced sausage in skillet in 1/8 cup Extra Virgin Olive Oil for 5 minutes. Add onion and cook until soft. Add Cinnamon Pear Balsamic, broth, and brown sugar. Cover and simmer over low heat for 45 min - 1 hour or until pumpkin is tender. In blender, puree soup in batches. Return to pan and stir in cream and remaining 1/8 cup oil. Continue heating but do not boil. Serve.
NOTE: If you just want plain pumpkin soup, omit the sausage and red pepper. Saute the onions in the extra virgin olive oil and proceed with the recipe as indicated.
Makes 6-8 servings