Source: Campbell's Recipes

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.
Rating:
Serves: 8 servings (about 1 1/4 cups each)
Prep Time: 15 minutes
Cook Time: 30 minutes

 

 
3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped (about 1 cup)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Freshly ground black pepper
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, 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.


Notes:
Nutritional Values per Serving using Swanson® Vegetable Broth: Calories 135, Total Fat 5g, Saturated Fat 2g, Cholesterol 8mg, Sodium 451mg, Total Carbohydrate 24g, Dietary Fiber 1g, Protein 1g, Vitamin A 113%DV, Vitamin C 7%DV, Calcium 2%DV, Iron 4%DV

Nutritional Values per Serving using Swanson® Certified Organic Vegetable Broth: Calories 135, Total Fat 5g, Saturated Fat 2g, Cholesterol 8mg, Sodium 281mg, Total Carbohydrate 24g, Dietary Fiber 1g, Protein 1g, Vitamin A 113%DV, Vitamin C 7%DV, Calcium 2%DV, Iron 4%DV


Tips: