Provided by Campbell's Kitchen
HEAT oil in saucepot. Add onions and celery and cook until tender. Add garlic, parsley, pumpkin pie spice and thyme and cook for 30 seconds.
ADD broth, wine and pumpkin. Heat to a boil. Cover and cook over low heat for 30 min., stirring every 10 min. to prevent scorching.
STIR in the cream. Add the butter, one piece at a time, until melted.
POUR 1/3 soup mixture into a blender container. Cover, with center part of cover removed to allow steam to escape, and blend until smooth. Pour into another saucepot. Repeat the blending process with remaining soup mixture. Heat through.
DIVIDE soup among serving bowls. Top with additional cream, croutons and chives.
This recipe has been added to the following public cookbooks:
Halloween Night
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
