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)
.
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