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Cream Of Pumpkin Soup With Cranberry Drizzle

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Campbell's Kitchen
Related tags
soups nut free vegetarian thanksgiving lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1 tablespoon olive oil

1 tablespoon packed brown sugar

1 cup whole cranberry sauce

2 tablespoons butter

1 large onion, chopped (about 1 cup)

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Freshly ground black pepper

1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)

2 tablespoons light cream or heavy cream (optional)

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