Cream of Pumpkin Soup with Cranberry Drizzle

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