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 puréed 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.
This recipe has been added to the following public cookbooks:
Thanksgiving,
Kathy Kooks
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | JoieH1
03/04/08 02:27 PM | yummyvery different, very good! =] |
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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