Pumpkin and Cranberry Soup

Summary
Prep time	2+ hrs (soaking craisins)
Cook time	50 min
Source	New England Soup Factory Cookbook (page 130)
Yield / serves	12 servings
Rating	Very good, fairly sweet

Ingredients

• 1 c dried cranberries
• 1/2 c cream sherry
• 3 T butter
• 1 large Spanish onion, peeled and diced
• 2 ribs celery, diced
• 5 carrots, peeled and sliced
• 2 lbs fresh pumpkin or butternut squash, peeled and cut into chunks
• 1 can (16 oz) pumpkin puree
• 8 c chicken stock
• 3 T dark brown sugar
• 1/2 c pure maple syrup
• 1/4 t ground nutmeg
• 1 c heavy cream
• Kosher salt & freshly ground black pepper, to taste (be generous)
• Tabasco sauce, to taste (optional)

Preparation

Place the cranberries in a glass or ceramic bowl and add the sherry. Cover the bowl and let the cranberries soak for at least 2 hours or overnight.

In a stockpot, melt the butter over medium-high heat. Add the onion, celery, and carrots. Saute for 5 minutes. Add the fresh pumpkin and saute for 5 minutes longer. Add the pumpkin puree, stock, brown sugar, maple syrup, and nutmeg. Bring to a boil. Reduce the heat to medium and simmer for 35-40 minutes, or until the pumpkin is soft and tender. Remove from the heat and puree until the soup is smooth and creamy. Add the cream and the cranberries with their soaking liquid. Season with salt, pepper, and Tabasco, and stir well.