Curried Pumpkin Soup with Chives recipe

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Ingredients

1 (15 ounce) can pure pumpkin puree
2 cups Swanson® Chicken Broth
½ cup fat free half-and-half
½ teaspoon curry powder
⅛ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh chives

Nutrition Info

81.2 calories
carbohydrate: 12.7 g
cholesterol: 9.9 mg
fat: 2.9 g
fiber: 3.2 g
protein: 3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1368.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.

  2. Cook over medium heat for about 10 minutes until mixture begins to steam, do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.

  3. Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Recipe Yield

4 servings

Recipe Note

This is a light and savory appetizer-size soup with subtle curry flavor, so thick and robust that it tastes like you made it from scratch. It's almost no work and is a perfect choice for a holiday meal.

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