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Cream of Pumpkin Soup Topped with Cranberry Sauce

posted by regnisaw@yahoo.com 5 years ago



Ingredients


3 1/2 c. ImagineĀ®-Organic Low Sodium Free Range Chicken Broth


1 Tbs. olive oil


1 Tbs. packed brown sugar


1 c. cranberry sauce


2 Tbs. butter


1 large onion, chopped


1/4 tsp. ground cinnamon


1/8 tsp. ground ginger


Freshly ground black pepper


3-4 c. pumpkin puree


2 Tbs. half & half


Directions


For cranberry sauce, combine 1/4 c. broth, oil, brown sugar and cranberry sauce in a small bowl. Set aside. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until tender. 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 5 minutes. Add the half & half and heat through. Divide the soup among 8 bowls. Top each with a spoonful of the cranberry sauce mixture and serve. (Serves: 8)




tags:  soups, pumpkin, chicken broth, hain, imagine
 
 
 
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