Cooking Directions

• Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. Heat the butter in a 3-quart saucepan over medium heat. 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. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.Place 1/2 of the pumpkin mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining pumpkin mixture. Return all of puréed mixture to the saucepan. Add cream, if desired and heat through. Divide soup among 8 bowls. Top each serving of soup with a spoonful of cranberry sauce mixture.

Ingredients

• 3.5 cups Swanson® Vegetable Broth1 tablespoon olive oil1 tablespoon packed brown sugar1 cup whole berry cranberry sauce2 tablespoons butter1 large onion, chopped (about 1 cup)0.25 teaspoon ground cinnamon0.125 teaspoon ground ginger1 pumpkinor calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)2 tablespoons light creamor heavy cream (optional)