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RECIPE
8 INGREDIENTS7 STEPS45min

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!
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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.
http://www.campbellskitchen.com/
45min
Total Time
$3.36
Cost Per Serving

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 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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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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