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RECIPE
8 INGREDIENTS7 STEPS45MIN

Thai Ginger Basil Pumpkin Soup

4.7
3 Ratings

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Learn how to cook this seasonal favorite with an Asian twist!
45MIN
Total Time

Campbell's Kitchen

Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
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Ingredients

US / METRIC
Servings:
4
Serves 4
9 cups
1 1/2 cups
Swanson® Cream Starter Traditional
1 Tbsp
1/4 cup
6
Large  Shallots
1 pckg
Swanson® Thai Ginger Flavor Infused Broth

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Nutrition Per Serving

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CALORIES
291
FAT
15.7 g
PROTEIN
8.6 g
CARBS
31.8 g

Cooking Instructions

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Step 1
Thinly slice Shallot (6) and saute them in a pot with Butter (1/4 cup).
Step 2
Chopped up Pumpkin (9 cup) into 1-inch cubes.
Step 3
Heat Swanson® Thai Ginger Flavor Infused Broth (1 package), large shallots, Coarse Kosher Salt (to taste), pumpkin and Dried Sage (1 tablespoon).
Step 4
Bring to a boil, reduce heat to low, add Swanson® Cream Starter Traditional (1 1/2 cup) and simmer for 30 minutes uncovered.
Step 5
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.
Step 6
Pour into soup bowls and garnish with fresh Fresh Thai Basil Leaves (12).
Step 7
Enjoy!

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Nutrition Per Serving
Calories
291
% Daily Value*
Fat
15.7 g
20%
Saturated Fat
9.5 g
48%
Trans Fat
0.0 g
--
Cholesterol
41.6 mg
14%
Carbohydrates
31.8 g
12%
Fiber
3.1 g
11%
Sugars
14.0 g
--
Protein
8.6 g
17%
Sodium
1008.1 mg
44%
Vitamin D
--
--
Calcium
176.2 mg
14%
Iron
2.8 mg
16%
Potassium
1021.6 mg
22%
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