Pumpkin and Cranberry Soup
Turn cans of pumpkin leftover from holiday baking into a creamy soup accented by sherry-soaked cranberries.
Bill Zars | Staff Photographer
1 cup dried cranberries
½ cup cream sherry
6 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, diced
5 carrots, peeled and sliced
3 cans (16 ounces each) pumpkin purée
8 cups chicken or vegetable stock
3 tablespoons dark brown sugar
½ cup pure maple syrup
¼ teaspoon ground nutmeg
1 cup heavy cream
Salt and pepper to taste
Place the cranberries in a glass bowl and add the 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; 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 the heat and purée with a blender or hand blender until the soup is creamy. Add the cream and the cranberries with the soaking liquid. Season with salt and pepper and stir well.
Adapted from "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein (2007, Thomas Nelson)
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