1 lb Hot pork sausage
2 32 oz Cans Pumpkin
4 Cups Chicken broth
1/2 C Butter
2 1/2 C Onion, chopped
1 C Brown sugar, packed down
2 Tsp Italian seasonings or thyme
3/4 C Half & Half
1/2 C Amaretto liqueur
In 2 Tbs butter, cook sausage till there is no pink. Add onion, seasoning, and pumpkin. Cook 5-6 mins. Add Amaretto, broth and brown sugar and cook on low for 40-45 mins.
Remove from heat and puree mixture in blender - 1 cup at a time, then return to pot.
Add 2 tbs butter and cream, mix well, and heat to serving temperature.