Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin and Cranberry Soup Recipe
    Lost? Site Map

    Pumpkin and Cranberry Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    duonyte's Note:

    This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
    3. 3
      Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
    4. 4
      Reduce the heat to medium and simmer 30 minutes.
    5. 5
      Remove from heat and puree or blend until creamy.
    6. 6
      Add the cream and the cranberries with the soaking liquid.
    7. 7
      Season with salt and pepper and stir well.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pumpkin and Cranberry Soup

    Serving Size: 1 (379 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 289.9
     
    Calories from Fat 137
    47%
    Total Fat 15.2 g
    23%
    Saturated Fat 8.8 g
    44%
    Cholesterol 47.2 mg
    15%
    Sodium 315.1 mg
    13%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 18.3 g
    73%
    Protein 6.1 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites