Pumpkin and Cranberry Soup

Recipe by duonyte
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

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.