Cream of Pumpkin Soup with Cranberry Drizzle

Latest Review: "very different, very good! =] ...more"

Provided by Campbell's Kitchen

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Cream of Pumpkin Soup with Cranberry Drizzle
  • Prep:
  • Cook: 30 mins
  • Ready in: 30 mins
  • Serves:

Ingredients

  • 3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic)
  • 1 tbsp. olive oil
  • 1 tbsp. packed brown sugar
  • 1 cup whole cranberry sauce
  • 2 tbsp. butter or 2 tbsp. margarine
  • 1 large onion , chopped (about 1 cup)
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • Freshly ground black pepper
  • 1 pumpkin or calabaza squash (about 2 1/2 lb.), peeled, seeded and cut into 1" pieces (5 to 6 cups)
  • 2 tbsp. light cream (optional) or 2 tbsp. heavy cream

Cooking Instructions

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

HEAT butter in medium saucepan over medium heat. Add onion and cook until tender.

ADD remaining broth, cinnamon, ginger, black pepper to taste and pumpkin. Heat to a boil. Cover and cook over low heat 10 min. or until pumpkin is tender.

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

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Recipe Location

This recipe has been added to the following public cookbooks:
Kathy Kooks

Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
JoieH1
03/04/08 02:27 PM
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yummy

very different, very good! =]

1 - 1 of 1 Reviews

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    Cream of Pumpkin Soup with Cranberry Drizzle