Pumpkin And Cranberry Soup Recipe

Name: Pumpkin And Cranberry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1440

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried cranberries, 1/2 cup cream sherry, 6 tablespoons butter, 1 large Spanish onion, peeled and diced, and more.

Yes, Pumpkin And Cranberry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin And Cranberry Soup

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