Recipe - Pumpkin And Andouille Sausage Soup

2 tablespoon Cornstarch
2 tablespoon Shredded cooked pickled pork
1 pound Andouille sausage; cooked
and cut or sliced up
2 cup Pureed pumpkin; fresh or
canned
1 One half teaspoon Dark brown sugar
One half teaspoon Curry
One half teaspoon Tumeric
One half teaspoon Ground allspice
One half teaspoon Ground coriander
1 One half teaspoon Paul Prudhomme's Vegetable
Magic
1 Turn fresh ground black
pepper
One half teaspoon White pepper
1 ounce Unsalted butter
1 qt Heavy cream
2 cup Chicken or vegetable stock

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