and saute them in a pot with
Butter (1/4 cup)
Pumpkins (9 cups)
into 1-inch cubes.
Swanson® Thai Ginger Flavor Infused Broth (1 pckg)
, large shallots,
Coarse Kosher Salt (to taste)
, pumpkin and
Dried Sage (1 Tbsp)
Bring to a boil, reduce heat to low, add
Swanson® Cream Starter Traditional (1 1/2 cups)
and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender. Make sure to cover with a towel so the steam can be released.
Pour into soup bowls and garnish with fresh
Fresh Thai Basil Leaves (12)