Cream of Pumpkin Soup with Cranberry Drizzle
You will give thanks for this fragrant and soulful soup especially in the fall when pumpkins are plentiful.
Ingredients
3.5 cups Swanson® Vegetable Broth1 tablespoon olive oil1 tablespoon packed brown sugar1 cup whole berry cranberry sauce2 tablespoons butter1 large onion, chopped (about 1 cup)0.25 teaspoon ground cinnamon0.125 teaspoon ground ginger1 pumpkinor calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)2 tablespoons light creamor heavy cream (optional)
Instructions
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.Stir the remaining broth, cinnamon, ginger, ground 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.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 puréed 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.
Cream of Pumpkin Soup with Cranberry Drizzle
You will give thanks for this fragrant and soulful soup especially in the fall when pumpkins are plentiful.
Directions
Print
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.Stir the remaining broth, cinnamon, ginger, ground 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.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 puréed 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.
Ingredients
3.5 cups Swanson® Vegetable Broth1 tablespoon olive oil1 tablespoon packed brown sugar1 cup whole berry cranberry sauce2 tablespoons butter1 large onion, chopped (about 1 cup)0.25 teaspoon ground cinnamon0.125 teaspoon ground ginger1 pumpkinor calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)2 tablespoons light creamor heavy cream (optional)
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