Pumpkin Soup with Fresh Cranberries

1 tb Olive oil
1 lb Cubed, peeled and seeded Pumpkin pulp
2 c Canned solid-pack pumpkin
2 c Peeled, cored and diced Quince or tart green apples
1/2 c Cranberries
1/3 c Chopped onion
1/3 c Chopped celery
1/4 c Chopped carrot
1/2 ts Minced peeled fresh ginger
1 t Salt
1/4 ts Pepper
pn Ground cinnamon
pn Ground nutmeg
2 1/2 c Water
1 c (or more) cranberry juice

Cranberries:
1/2 c Cranberries
2 tb Water
1 tb Sugar
1 tb Honey
1 c 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 2 cup cranberry juice and bring to 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 small 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.

Source: Bon Appetit
Serving Size: 4