Pumpkin Soup Recipe
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Pumpkin, ginger, nutmeg, cream and applesauce flavor this pureed soup that's elegant and satisfying. Best of all, it's ready in 45 minutes.
Ingredients
- 2 tbsp. unsalted butter
- 1 small onion, finely chopped (about 1/4 cup)
- 2 tbsp. all-purpose flour
- 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 1 can (about 15 ounces) unsweetened pumpkin
- 1 jar (about 8 ounces) applesauce
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 cup heavy cream
- Freshly ground black pepper to taste
- Your favorite Pepperidge Farm® croutons (optional)
- Heat the butter in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Sprinkle the flour over the onion and stir until mixed. Add the chicken broth, pumpkin, applesauce, ginger and nutmeg and stir until the mixture is smooth. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
- Stir in the cream and heat through. Sprinkle with freshly ground black pepper and serve immediately with croutons, if desired.
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