Curried Pumpkin Soup with Chives

Name: Curried Pumpkin Soup with Chives
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 3

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

NUTRITION FACT

Per Serving: 81 calories; protein 3g; carbohydrates 12.7g; fat 2.9g; cholesterol 9.9mg; sodium 1368.5mg.

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