in Soup Recipes

Cranberry-pomegranate puree with pumpkin soup

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Ingredients for 4 servings:

  • 4 tbsp cranberries, dried
  • 8 tbsp juice (pomegranate juice), maybe a little more
  • 4 tbsp pomegranate seeds
  • 2 tbsp pumpkin seeds, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Simmer the cranberries with the pomegranate juice for about fifteen minutes, adding a little more juice if necessary. Puree the berries with a hand blender. Before serving, spoon the puree over the soup and sprinkle with pomegranate and pumpkin seeds. The berry puree pairs particularly well with a slightly spicy pumpkin soup (cayenne pepper, chili, ginger).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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