What You'll Need
3 1/2 cups Swanson® Vegetable Broth or Swanson® Certified Organic 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 pumpkin or 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)
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.