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Pumpkin Soup with Whole Grain Croutons..

Provided by Campbell's Kitchen

  • Saved by 30 people
  • Viewed 47 Times
  • Shared 5 Times
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready in: 50 mins
  • Serves:

Ingredients

  • 1 tbsp. olive oil
  • 2 large onions , chopped (about 2 cups)
  • 2 stalks celery , chopped (about 1 cup)
  • 2 cloves garlic , minced
  • 1/4 cup chopped fresh parsley
  • 2 tbsp. pumpkin pie spice
  • 2 tsp. dried thyme leaves , crushed
  • 4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 1/4 cup dry white wine
  • 1 can (29 oz.) pumpkin
  • 2 cups heavy cream
  • 4 tbsp. butter , cut into pieces
  • 1 box (5.5 oz.) Pepperidge Farm® Whole Grain Seasoned Croutons
  • 1/4 cup chopped fresh chives
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Cooking Instructions

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.

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This recipe has been added to the following public cookbooks:
Halloween Night

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