- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1/2 apple, peeled and diced
- 1 large clove garlic, minced
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 cups Swanson® Unsalted Chicken Broth
- 2 cups fresh pumpkin puree
- 1/2 cup heavy cream
- Garnishes:
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 1/2 cup sour cream
- 1/2 cup seasoned croutons
- Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson(R) Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
- Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
- Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
04/05/2018
recipepes.com
Creamy Spiced Pumpkin Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
