Skip to content

Cream of Pumpkin Soup with Cranberry Drizzle

An image of prepared Cream of Pumpkin Soup with Cranberry Drizzle made with Swanson® Vegetable Broth, cranberry sauce and calabaza squash.
  • prep time: 15 min
  • total time: 45 min
  • serves: 8 people

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


  • 3 1/2 cups Swanson® 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 cream or heavy cream (optional)


  • 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.

Recently Viewed

Made With

Calories 143
Total Fat 5 g
Sat. Fat 2.8 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 387 mg
Total Carb 23 g
Dietary Fiber 1 g
Sugar 16 g
Protein 0 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 3 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.