Pumpkin Soup with Fresh Cranberries

Courtesy of Dr. Alva Irish from my Aunt Colleen's recipe book (Chickasaw and Cherokee)



1 tablespoon olive oil
1 pound cubed, peeled and seeded pumpkin pulp or 2 cups canned solid-pack pumpkin
2 cups peeled, cored and diced quince or tart green apples
1/2 cup cranberries
1/3 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped carrot
1/2 teaspoon minced peeled fresh ginger
1 teaspoon salt
1/4 teaspoon pepper
Pinch of ground cinnamon
Pinch of ground nutmeg
2-1/2 cups water
1 cup (or more) cranberry juice cocktail


1/2 cup cranberries
2 tablespoons water
1 tablespoon sugar
1 tablespoon honey
1 cup plain nonfat or low-fat yogurt


For Soup: Heat olive oil in heavy large saucepan over medium-low heat. Add fresh pumpkin, if using, and next 6 ingredients, and cook until onion is tender, stirring occasionally, about 15 minutes. Mix in salt, pepper, cinnamon and nutmeg. Add water and 1 cup cranberry juice and bring to a boil. Reduce heat, cover and simmer until vegetables are very tender, stirring occasionally, approximately 20 minutes.

For Cranberries: Meanwhile, cook cranberries, water and sugar in heavy saucepan over medium heat until cranberries pop, about 4 minutes.

Transfer soup to blender or processor. Add canned pumpkin, if using, and puree. If not completely smooth, work through fine strainer set over bowl. Add more cranberry juice if thinner consistency is desired. Stir in honey. Adjust seasoning with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover soup and cranberries separately and chill. Reheat before serving.)

Ladle soup into bowls. Spoon 1 tablespoon yogurt into each. Top with cranberries and serve. 4 servings

More about Dr. Alva Irish can be found here: http://www.askahomeopath.net

See other recipes submitted by Chet Day