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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
- ½ cup fat free half-and-half
- ½ teaspoon curry powder
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- ¼ cup reduced-fat sour cream
- 1 tablespoon chopped fresh chives
Directions
Step 1
Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
Step 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.
Step 3
Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.
Cook’s Note:
Be sure to use pure pumpkin, not pumpkin pie filling
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 81 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat2g | 8% |
| Cholesterol10mg | 3% |
| Sodium1369mg | 60% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber3g | 11% |
| Total Sugars6g | |
| Protein3g | |
| Vitamin C5mg | 27% |
| Calcium75mg | 6% |
| Iron2mg | 9% |
| Potassium309mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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