Mark Jorundson, executive chef for Rocky Mountaineer Railtours, serves this soup in the GoldLeaf (first-class) dining cars. Like everything served in those cars, the soup sparkles with color and flavor.

Serves 4

1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
1 bay leaf
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vegetable broth
4 cups cubed sugar pumpkin or other winter squash
4 tablespoons cranberry sauce
Cilantro sprigs and roasted pumpkin seeds for garnish, optional

1. Cook the onion and garlic in the butter in a large saucepan or Dutch oven over medium-high heat. Add the bay leaf, cinnamon, allspice, salt, black pepper and vegetable broth. Bring to a boil, add the squash and simmer, covered, 10 to 15 minutes, or until the squash is tender but still slightly firm.

2. Remove the bay leaf. With a slotted spoon, lift out 1 cup of the cooked squash cubes and set them aside. Purée the remaining soup and put it back in the saucepan. Add the reserved squash cubes and cook until the squash cubes are heated through.