Nola Cuisine | Page 10 – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Discover smoky, boldly flavored Pumpkin Soup with Andouille Sausage & Tasso from Nola Cuisine, perfect for Thanksgiving starters.
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Ingredients
- 2 Medium Pie Pumkins, halved top to bottom, scraped out and seeded, then halved again.
- 3 Tbsp Melted Unsalted Butter
- 2 Tbsp Creole Seasoning, mixed with:
- 1/4 tsp Ground Allspice
- 4 Tbsp Unsalted Butter
- 1 1/2 Cups Diced Andouille Sausage
- 3/4 Cup Diced Tasso
- 1 1/2 Cups Diced Onion
- 3/4 Cup Diced Red Bell Pepper
- 3/4 Cup Diced Celery
- 2 Tbsp Minced Garlic
- Turkey Stock (about 4-6 cups should do it) or Chicken Stock
- 2 Fresh Bay Leaves
- 1 Tbsp Fresh Thyme leaves
- Kosher Salt
- black pepper
- Garnish: Pepitas (shelled pumkin seeds) toasted
- Green Onions, thinly sliced
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