Cream of Pumpkin Soup with Cranberry Drizzle

Makes 8 servings

Selena

(Recipe courtesy of Swanson Creative Cooking)

ingredients

3 1/2 cups Swanson® VEGETABLE BROTH (Regular or Certified Organic)
1 tablespoon OILIVE OIL
1 tablespoon packed BROWN SUGAR
1 cup whole CRANBERRY SAUCE
2 tablespoons BUTTER
1 large ONION, chopped (about 1 cup)
1/4 teaspoon ground CINNAMON
1/8 teaspoon ground GINGER
Freshly ground BLACK PEPPER
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)

1
Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl.
2
Set aside.
3
Heat the butter in a 3-quart saucepan over medium heat.
4
Add the onion and cook until tender.
5
Stir the remaining broth, cinnamon, ginger, black pepper to taste and pumpkin into the saucepan and heat to a boil.
6
Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.
7
Place 1/2 of the pumpkin mixture into a blender or food processor. Cover and blend until smooth.
8
Pour the mixture into a medium bowl.
9
Repeat the blending process with the remaining pumpkin mixture.
10
Return all of puréed mixture to the saucepan.
11
Add cream, if desired and heat through.
12
Divide soup among 8 bowls. Top each serving of soup with a spoonful of cranberry sauce mixture.