Cream of Pumpkin Soup with Cranberry Drizzle
Recipe from Swanson Broth & Stock

You will give thanks for this fragrant and soulful soup especially in the fall when pumpkins are plentiful.


Cream of Pumpkin Soup with Cranberry Drizzle

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Servings: 8
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Pumpkin Soup, Soup, Vegetable Soup
 
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Ingredients
  • 3 1/2  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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  • 1  tbsp.
    olive oil
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  • 1  tbsp.
    packed brown sugar
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  • 1  cup
    whole cranberry sauce
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  • 2  tbsp.
    butter
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  • 1 
    large onion, chopped (about 1 cup)
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  • 1/4  tsp.
    ground cinnamon
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  • 1/8  tsp.
    ground ginger
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  •  
    Freshly ground black pepper
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  • 1 
    pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)
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  • 2  tbsp.
    light cream or heavy cream (optional)
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Directions
1.
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside.
2.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.
3.
Stir the remaining broth, cinnamon, ginger, black pepper to taste and pumpkin into the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.
4.
Place 1/2 of the pumpkin mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining pumpkin mixture. Return all of pureed mixture to the saucepan. Add cream, if desired and heat through. Divide soup among 8 bowls. Top each serving of soup with a spoonful of cranberry sauce mixture.
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