Cajun Pumpkin Soup With Andouille & Spicy Breadcrumbs

• 4 whole Sugar Pumpkins, Halved, Seeds Removed
• 2 Tablespoons Olive Oil
• 3 Tablespoons Unsalted Butter
• 1 whole Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1 whole Red Pepper, Diced
• 2 whole Celery Stalks, Diced
• 1-1/2 cup Andouille Sausage, Diced
• 1 Tablespoon Cajun Seasoning
• 1 cup Beer
• 4 cups Chicken Stock, Or More As Needed
• 1/2 cups Creme Freiche, Plus More For Garnish
• 1/2 cups Breadcrumbs, Toasted
• 1/2 teaspoons Caynenne Pepper
• Salt And Pepper, to taste

1. Preheat oven to 350u0b0F.
2. Place pumpkin halves on the sheet and drizzle tops of pumpkins with olive oil, salt and pepper. Wrap each halve with foil and bake for about 1 hour or until softened. Remove from oven and let cool slightly before scooping out flesh into a bowl.
3. In a large pot, melt butter over medium-high heat. Next, add the onion, garlic, pepper, celery, andouille sausage, and cajun seasoning. Saute for about 5 minutes or until the onions have softened. Then add in cooked pumpkin and beer. Keep cooking until the beer has reduced by half. Add chicken stock to the pan and simmer for about 20 minutes.
4. Using an imersion blender, puree the soup. Add the creme freiche and continue pureeing the soup. If you need to add more stock, do so until you have you desired consitensancy. In a bowl, combine breadcrumbs with caynee pepper.
5. To serve, ladle soup in bowl. Garnish with spicy breadcrumbs and more creme freiche.

sugar, olive oil, butter, yellow onion, garlic, red pepper, celery, sausage, cajun seasoning, chicken, creme, breadcrumbs, caynenne pepper, salt

Taken from tastykitchen.com/recipes/soups/cajun-pumpkin-soup-with-andouille-spicy-breadcrumbs/ (may not work)