Ingredients Jump to Instructions ↓

  1. 3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)

  2. 1 tbsp. olive oil

  3. 1 tbsp. packed brown sugar

  4. 1 cup whole cranberry sauce

  5. 2 tbsp. butter

  6. 1 large onion , chopped (about 1 cup)

  7. 1/4 tsp. ground cinnamon

  8. 1/8 tsp. ground ginger

  9. Freshly ground black pepper

  10. 1 pumpkin or calabaza squash (about 2 1/2 pound), peeled, seeded and cut into 1-inch pieces (5 to 6 cups)

  11. 2 tbsp. light cream

Instructions Jump to Ingredients ↑

  1. Mix 1/4 cup broth, oil, brown sugar and cranberry sauce in a small bowl. Set the mixture aside.

  2. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until it's tender.

  3. Add the remaining broth, cinnamon, ginger, black pepper to taste and pumpkin. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.

  4. Place half of the pumpkin mixture in blender or food processor. Cover and blend until it's smooth. Repeat with the remaining pumpkin mixture. Return the puréed mixture to saucepan. Add the cream, if desired and heat through. Divide the soup among 8 bowls. Top each with a spoonful of the cranberry sauce mixture.


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