Type what you have

Ingredients

• ✓ praline liqueur
• andouille sausage
• butter
• onion
• pumpkin puree
• thyme
• chicken stock
• brown sugar
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ praline liqueur
• pound cake
• blueberry
• raspberry
• blackberry
• sweetened condensed milk
• whipped topping
• vanilla pudding mix
• milk

Instructions

1. 1 Place cake cubes in bottom of a large glass serving bowl. Layer blueberries, raspberries, and blackberries on top. Sprinkle with praline liqueur.
2. 2 Combine condensed milk, 1 cup whipped topping, pudding mix, and milk in a medium bowl; stir well, then pour over frozen berries. Top custard with remaining whipped topping. Let sit at room temperature until berries thaw, 1 hour, or in refrigerator for 2 to 3 hours.

By IRON CHEF