Cream of Pumpkin Soup with Cranberries

Spice up (and sweeten up!) your pumpkin soup with cinnamon, ginger, brown sugar and cranberry sauce.

Serves: 8Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 3 1/2 cups Kroger® Vegetable Broth, divided
  • 1 tablespoon light brown sugar
  • 1 cup Simple Truth Organic™ Whole Cranberry Sauce
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • Freshly ground black pepper
  • 2 1/2 pounds pumpkin, peeled, seeded and cut into 1” pieces (about 6 cups)


  • In a small bowl, combine ¼ cup broth, brown sugar and cranberry sauce. Set aside.
  • In a medium saucepan, heat the butter over medium high heat. Add the onion and cook until tender.
  • Stir the remaining broth, cinnamon, ginger, black pepper and pumpkin into the saucepan. Heat to a boil then reduce heat to low. Cover and cook for 10 minutes or until pumpkin is tender.
  • Place half of the pumpkin mixture into an electric blender. Cover and blend until smooth. Pour mixture into a medium bowl then repeat the blending process with the remaining pumpkin mixture.
  • Return all of the pureed mixture to the saucepan and heat through. Divide soup among bowls and top each serving with a generous spoonful of the cranberry sauce mixture.