Curried Pumpkin Soup with Chives

Curried Pumpkin Soup with Chives
  • 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


  1. Whisk pumpkin puree and Swanson(R) 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.

05/16/2018
Curried Pumpkin Soup with Chives, recipe PT15M PT1H 5 455 calories

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