- 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
- 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.
05/16/2018
recipepes.com
Curried Pumpkin Soup with Chives, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
