Thinly slice Shallot (6) and saute them in a pot with Butter (1/4 cup).
Chopped up Pumpkin (9 cup) into 1-inch cubes.
Heat Swanson® Thai Ginger Flavor Infused Broth (1 package), large shallots, Coarse Kosher Salt (to taste), pumpkin and Dried Sage (1 tablespoon).
Bring to a boil, reduce heat to low, add Swanson® Cream Starter Traditional (1 1/2 cup) 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).