Learn how to cook this seasonal favorite with an Asian twist!
Total Time
45min
4.7
3 Ratings
Author: Campbell's Kitchen
Servings:
4
Ingredients
•
9
cups
Pumpkins
•
to taste
Coarse Kosher Salt
•
1 1/2
cups
Swanson® Cream Starter Traditional
•
1
Tbsp
Dried Sage
•
4
Tbsp
Butter
•
6
Large
Shallots
•
1
pckg
Swanson® Thai Ginger Flavor Infused Broth
•
12
Fresh Thai Basil Leaves
Cooking Instructions
1.
Thinly slice Shallots (6) and saute them in a pot with Butter (4 Tbsp).
2.
Chopped up Pumpkins (9 cups) into 1-inch cubes.
3.
Heat Swanson® Thai Ginger Flavor Infused Broth (1 pckg), large shallots, Coarse Kosher Salt (to taste), pumpkin and Dried Sage (1 Tbsp).
4.
Bring to a boil, reduce heat to low, add Swanson® Cream Starter Traditional (1 1/2 cups) and simmer for 30 minutes uncovered.
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.
6.
Pour into soup bowls and garnish with fresh Fresh Thai Basil Leaves (12).
7.
Enjoy!
Nutrition Per Serving
CALORIES
291
FAT
15.7 g
PROTEIN
8.6 g
CARBS
31.8 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
