During the fall season you can use pumpkins that you’ve grown for many tasteful recipes, including desserts, salads and soups. If you also have fresh cranberries available, then you can make a hearty cranberry pumpkin soup. The recipe also includes other vegetables, such as onions and celery, which helps to make the soup taste more like a filling meal than a small appetizer. For even more of a cranberry taste, you can add a cranberry compote to top the soup with.
Add 1 tbsp. of extra virgin olive oil to a large pot and begin cooking with medium heat.
Use a sharp knife to dice one large pumpkin into small 1-inch cubes. Add the pumpkin cubes to the large pot and cook on medium heat for two minutes.
Chop one white onion and three celery stalks, and then add 1/2 cup of the chopped onion and 1/2 cup of the chopped celery to the pot.
Add 1/2 cup of fresh cranberries to the pot and stir. Cook the mixture for at least 10 minutes over medium heat, stirring frequently.
Stir in ¼ tsp. of ground nutmeg, ¼ tsp. of ground cinnamon, salt and pepper. Add 1 cup of cranberry juice and 2 cups of chicken broth, and then bring the mixture to a boil.
Reduce the heat and then simmer the mixture for 15 minutes with the pot covered. Stir well before serving, and serve the soup hot.