Thai Ginger Basil Pumpkin Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

9 cups

Pumpkins

to taste

Coarse Kosher Salt

1 1/2 cups

Swanson® Cream Starter Traditional

1 Tbsp

Dried Sage

1/4 cup

Butter

6

Large Shallots

1 pckg

Swanson® Thai Ginger Flavor Infused Broth

12

Fresh Thai Basil Leaves

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!