Curried Pumpkin Soup with Chives The Best Recipes

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Curried Pumpkin Soup with 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."

Ingredients :

• 1 (15 ounce) can pure pumpkin puree
• 2 cups Swanson® Chicken Broth
• 1/2 cup fat free half-and-half
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh chives

Instructions :

Prep : 5M	Cook : 4M	Ready in : 15M

• Whisk pumpkin puree and Swanson(R) Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• 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.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Notes :

• Be sure to use pure pumpkin, not pumpkin pie filling
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