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  • Cream of Pumpkin w/Cranberry Drizzle Soup

    4 posts, 4 voices, 1394 views, started Oct 3, 2011

    Posted on Monday, October 3, 2011 by Denise Richardson

    • Diamond


      3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)

       1 tbsp. olive oil

       1 tbsp. packed brownsugar

       1 cup whole cranberrysauce

       2 tbsp. butter

       1large onion , chopped (about 1 cup)

       1/4 tsp. ground cinnamon

       1/8 tsp. ground ginger

       Freshly ground black pepper

       1pumpkin or calabaza squash (about 2 1/2 pound), peeled, seeded and cut into 1-inch pieces (5 to 6 cups)

       2 tbsp. light cream


      Mix 1/4 cup broth, oil, brown sugar and cranberry sauce in a small bowl. Set the mixture aside.
      Heat the butter in a medium saucepan over medium heat. Add the onion and cook until it’s tender.
      Add the remaining broth, cinnamon, ginger, black pepper to taste and pumpkin. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.

      Place half of the pumpkin mixture in blender or food processor. Cover and blend until it’s smooth. Repeat with the remaining pumpkin mixture. Return the purĂ©ed mixture to saucepan. Add the cream, if desired and heat through. Divide the soup among 8 bowls. Top each with a spoonful of the cranberry sauce mixture.

      Serves: 8

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