Pumpkin Soup with Cranberries & Sage

September 24, 2013
0 Ratings
  • Serves 6 to 8 as a first course
Author Notes

At this time of year, there's always a bountiful supply of pumpkins, squashes and fall fruit. I decided to incorporate them together after having tried a fruity soup at a wonderful little bed and breakfast that wasn't savory enough. After playing around with the flavors, this recipe is the one that makes it to our family's Thanksgiving table. Its complex flavor has all the elements of a crisp, fall day. It's a creamy soup that's healthy, full of fruits and vegetables and there's no cream in sight. Enjoy! —Louise Basnett

What You'll Need
  • 1 pound Sugar Pumpkin or Butternut Squash
  • 2 tablespoons Olive Oil
  • 1/2 cup Onion- chopped
  • 1/2 cup Celery- chopped
  • 1/2 cup Carrot- chopped
  • 1 cup Apples- peeled and chopped
  • 1 cup Cranberries- fresh or frozen
  • 2 teaspoons Ginger- freshly grated
  • 2 tablespoons Sage- fresh and chopped
  • 1 pinch each- Cinnamon, Allspice and Nutmeg
  • 1 quart Chicken Stock
  • Salt & Pepper- to taste
  • 1 cup Cranberry Juice- (optional)
  1. Peel and chop the pumpkin or squash. Heat the oil in large pot over medium heat and add vegetables, including pumpkin. Then add the apples and cranberries, stirring often. After a couple of minutes, add the seasoning, stock, and juice (if you use it) and bring to a boil. Reduce heat and cook until vegetables are tender. Puree in a blender, or use a blender stick to make a creamy puree. Put back on the stove to heat. If the soup is too thick, thin down with a little more stock or white wine. Taste and adjust seasonings as necessary. You can serve it with a dollop of sour cream, if desired. Enjoy!

See what other Food52ers are saying.

  • Christina Carlton
    Christina Carlton
  • Louise Basnett
    Louise Basnett
  • sbf-ct

5 Reviews

Christina C. December 29, 2020
Curious if this would work with canned pumpkin or with roasted sweet potatoes instead of the sugar pumpkin cubes.
Louise B. December 29, 2020
It’s wonderful with sweet potatoes, but not sure about canned pumpkin. I’ve also made it with butternut squash, and that’s terrific. Enjoy!
sbf-ct November 20, 2013
How very original!! I'm going to give this a test drive!
Louise B. November 20, 2013
Thanks! I hope you love it as much as we do.
Louise B. September 24, 2013
Looks tasty!