Directions:
- Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
- In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
- Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
- Reduce the heat to medium and simmer 30 minutes.
- Remove from heat and puree or blend until creamy.
- Add the cream and the cranberries with the soaking liquid.
- Season with salt and pepper and stir well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.93 Kcal (1030 kJ) | ||
| Calories from fat | 105.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 18% | |
|---|---|---|---|
| Cholesterol | 37.09mg | 12% | |
| Sodium | 290.28mg | 12% | |
| Potassium | 317.76mg | 7% | |
| Total Carbs | 30.07g | 10% | |
| Sugars | 22g | 88% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.39 Kcal (408 kJ) | ||
| Calories from fat | 41.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 18% | |
|---|---|---|---|
| Cholesterol | 14.69mg | 12% | |
| Sodium | 114.95mg | 12% | |
| Potassium | 125.83mg | 7% | |
| Total Carbs | 11.91g | 10% | |
| Sugars | 8.71g | 88% | |
| Dietary Fiber | 0.66g | 7% | |
| Protein | 2.57g | 13% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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