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RECIPE
8 INGREDIENTS 7 STEPS 45min

Thai Ginger Basil Pumpkin Soup

4.7
3 Ratings
Learn how to cook this seasonal favorite with an Asian twist!
Thai Ginger Basil Pumpkin Soup Recipe | SideChef
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Learn how to cook this seasonal favorite with an Asian twist!
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
http://www.campbellskitchen.com/
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Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
http://www.campbellskitchen.com/
45min
Total Time
$3.36
Cost Per Serving

Ingredients

Servings
4
US / METRIC
9 cups
1 1/2 cups
Swanson® Cream Starter Traditional
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 Shallots (6) and saute them in a pot with Butter (1/4 cup) .
Step 2
Chopped up Pumpkins (9 cups) into 1-inch cubes.
Step 3
Heat Swanson® Thai Ginger Flavor Infused Broth (1 pckg) , large shallots, Coarse Kosher Salt (to taste) , pumpkin and Dried Sage (1 Tbsp) .
Step 4
Bring to a boil, reduce heat to low, add Swanson® Cream Starter Traditional (1 1/2 cups) 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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4.7
3 Ratings
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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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