Easiest Way to Make Tasty Cranberry Pumpkin Soup

Cranberry Pumpkin Soup. Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil. Remove from heat and puree or blend until creamy. Add the cream and the cranberries with the soaking liquid.

Add the onion and cook until tender. Stir the remaining broth, cinnamon, ginger, ground black pepper to taste and pumpkin into the saucepan and heat to a boil. I made this today after having tried a cranberry butternut bisque at a local restaurant. You can have Cranberry Pumpkin Soup using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cranberry Pumpkin Soup

1. Prepare 1 can (15 oz) of or 1 small pumpkin-cut up, carved, roasted, peeled and cubed.
2. You need 1 lb of fresh cranberries.
3. Prepare 1/4 of onion.
4. It's 2 of potatoes.
5. You need 3 Tbsp of vegetarian soup stock paste.
6. You need 2 Tbsp of ground ginger.
7. It's 2 Tbsp of nutmeg.
8. You need of Approx 6 Cups water-enough to cover ingredients and fill stock pot or crockpot.

About Lentils, Pumpkins and Cranberry Soup Recipe: A healthy and nutritious soup recipe with a blend of vegetables, lentils, pumpkins and refreshing cranberries along with spices. Key Ingredients: olive oil, Green cardamoms (seeds extracted), Cinnamon stick, onion, garlic-ginger paste, Green chili. Heat to a boil then reduce heat to low. In a large cast-iron casserole, heat the oil until shimmering.

Cranberry Pumpkin Soup instructions

1. Place all ingredients in pot (I always use a crockpot for soups)..
2. Cook, covered on high heat for at least 2 hours then simmer on low heat until all cranberries burst (approx 3 more hours or overnight in a crockpot is also ok).
3. Puree any solid chunks in food processor..

Peel potato, wash and cut into pieces. Heat oil in a large pot and saute onion, ginger, and curry. Add pumpkin and potato, and cook briefly. Clean and wash spring onions, and finely chop. This pumpkin soup is creamy and warm and comforting just like you want it to be.

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