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Cream of Pumpkin Soup with Cranberry Drizzle

Cream of Pumpkin Soup with Cranberry Drizzle

5 1

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

serves 8 people

Ingredients

cost per recipe: $6.62

The price is determined by the national average.

  • 3 1/2

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1

    tablespoon olive oil

  • 1

    tablespoon packed brown sugar

  • 1

    cup whole berry cranberry sauce

  • 2

    tablespoons butter

  • 1

    large onion, chopped (about 1 cup)

  • 1/4

    teaspoon ground cinnamon

  • 1/8

    teaspoon ground ginger

  • 1

    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)

view nutrition info

How to Make It

Step 1

Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. 

Step 2

Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.

Step 3

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.

Step 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 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.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

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Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

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Ratings & Reviews

(1)
  • jessica

    February 19, 2013

    it very good me and my boyfiend liked it

    its good ok

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