You will give thanks for this fragrant and soulful soup especially in the fall when pumpkins are plentiful.
Step 1
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside.
Step 2
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender.
Step 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.
Step 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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
