Recipe for Pumpkin and Andouille Sausage Soup

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 tbl	Cornstarch
2 tbl	Shredded cooked pickled pork
1 lb	Andouille sausage, cooked and sliced
2 cup	Pureed pumpkin, fresh or canned
1/2 tsp	Dark brown sugar
1/2 tsp	Curry
1/2 tsp	Tumeric
1/2 tsp	Ground allspice
1/2 tsp	Ground coriander
1/2 tsp	Paul Prudhommes Vegetable Magic
1 x	Turn fresh ground black pepper
1/2 tsp	White pepper
1 oz	Unsalted butter
1 qt	Heavy cream

Instructions:

Instructions: 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

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