Every MONDAY from 8pm to 9pm on Vancouver Co-op Radio, CFRO 100.5 FM

Recipe from Élodie's kitchen

Fall pumpkin and cranberry soup

Show 001 - Fall pumpkin and Cranberry soup

This pumpkin and cranberry soup is a little tribute to the usual ingredients you find at a Thanksgiving table. Mixed together, they make for a hearty starter for dinner! I usually try to source all fresh ingredients. The great thing about soup is that it is nourishing and warm and that with some simple ingredients, you can make a large pot that will last you several meals…This will make a large batch that you can then freeze in smaller batches for enjoying later in the winter too! What you will need:

  • 5 tablespoons of butter
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 clove of garlic, chopped
  • 2 ½ lbs. of pumpkin or butternut squash, seeded, peeled and cubed
  • 2 tablespoons of honey
  • A handful of fresh cranberries
  • 3 sprigs of sage
  • 2 tablespoons of chestnut puree (optional)
  • 4 or 5 cups of vegetable broth
  • Salt and pepper to taste
  • Sour cream

Melt butter in a large crock pot, then add the onion, carrot and garlic stirring gently for about 4 to 5 minutes. Add cubed pumpkin or squash, honey, cranberries, sage and stir for another 10 minutes. Add vegetable broth and chestnut puree, stir and let simmer for about 20 minutes. Blend everything smooth. Add salt and pepper to taste. Pour in bowls and add a dollup of sour cream. Serve hot with a slice of cranberry bannock! Bon Appétit!

By | 2014-02-23T16:08:30+00:00 October 14th, 2013|Categories: Recipes|Tags: , , , |0 Comments

Leave A Comment