Creamy Spiced Pumpkin Soup with Seasoned Croutons

Campbell's Creamy Spiced Pumpkin Soup with Seasoned Croutons Recipe

You'd be hard pressed to find a more delectable soup...this sweet and savory cream soup is perfect for cold-weather holidays or any day you want something warm and soothing.

At a glance


10 min.


50 min.



Servings: about 1 cup each

Cook: 40 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pepperidge Farm® Seasoned Croutons

    Pepperidge Farm® Seasoned Croutons

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What You'll Need

1 tablespoon 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 tablespoons pumpkin pie spice
2 teaspoons dried thyme leaves, crushed
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1/4 cup dry white wine
1 can (29 ounces) canned pumpkin
2 cups heavy cream
4 tablespoons butter, cut up
1 package (5 ounces) Pepperidge Farm® Seasoned Croutons
1/4 cup chopped fresh chives

How to Make It

  • 1

    Heat the oil in a 6-quart saucepot.  Add the onions and celery and cook until the vegetables are tender, stirring occasionally.  Add the garlic, parsley, pumpkin pie spice and thyme and cook and stir for 30 seconds.

  • 2

    Stir the broth, wine and pumpkin in the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 30 minutes, stirring occasionally.  Stir in the heavy cream.  Add the butter and stir until it's melted.  Remove the saucepot from the heat.

  • 3

    Pour one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice with the remaining broth mixture.  Return the broth mixture to the saucepot and cook over medium heat until the broth mixture is hot and bubbling.

  • 4

    Drizzle each serving with additional heavy cream.  Top with the croutons and chives.

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  • Ingredient Note: Make sure to use plain canned pumpkin and not canned pumpkin pie filling in this recipe.
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