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Cream of Pumpkin Soup with Cranberry Drizzle

At a glance

Prep

15 min.

Total

45 min.

Serves

8

Servings: about 1 1/4 cups each

Cook: 30 min.

You will give thanks for this fragrant and soulful soup especially in the fall when pumpkins are plentiful.

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)

How to Make It

  • 1

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

  • 2

    Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.

  • 3

    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.

  • 4

    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.