Pumpkin and Cranberry Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 cup dried cranberries
- 1⁄2 cup cream sherry
- 6 tablespoons butter
- 1 large Spanish onion, peeled and diced
- 2 celery ribs, diced
- 5 carrots, peeled and sliced
- 3 (16 ounce) cans pumpkin
- 8 cups chicken stock or 8 cups vegetable stock
- 3 tablespoons dark brown sugar
- 1⁄2 cup pure maple syrup
- 1⁄4 teaspoon ground nutmeg
- 1 cup heavy cream
- salt and pepper, to taste
directions
- Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
- In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
- Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
- Reduce the heat to medium and simmer 30 minutes.
- Remove from heat and puree or blend until creamy.
- Add the cream and the cranberries with the soaking liquid.
- Season with salt and pepper and stir well.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!