Curried Pumpkin Soup with Chives
Description
Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
Ingredients
•
1 (15 ounce) can pure pumpkin puree
•
2 cups Swanson® Chicken Broth
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1/2 cup fat free half-and-half
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1/2 teaspoon curry powder
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1/8 teaspoon ground nutmeg
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Salt and freshly ground black pepper to taste
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1/4 cup reduced-fat sour cream
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1 tablespoon chopped fresh chives
Directions
1
Whisk pumpkin puree and Swanson® 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.