Cream of Pumpkin Soup with Cranberry Drizzle
You will give thanks for this fragrant and soulful soup especially in the fall when pumpkins are plentiful.
- Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside.
- Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.
- 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
- 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.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
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