Curried Cream of Pumpkin Soup

Campbell's Curried Cream of Pumpkin Soup Recipe

This creamy pumpkin soup gets layers of flavor from apple, onion and curry...give it a taste...you won't believe it takes just 30 minutes to make!

At a glance

Prep

15 min.

Total

30 min.

Serves

8

Servings: about 1 cup each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1/4 cup (1/2 stick) butter
1/2 cup chopped apple
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon curry powder
1 tablespoon all-purpose flour
2 cups pumpkin puree
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 cups half-and-half

How to Make It

  • 1

    Heat the butter in a 3-quart saucepan over medium heat.  Add the apple, onion and curry powder and cook until until the onion is tender, stirring occasionally.  Add the flour and cook and stir for 2 minutes.

  • 2

    Slowly stir the pumpkin and broth in the saucepan.  Stir in the half-and-half and cook until the mixture is hot and bubbling, stirring occasionally.

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Recipe Nutritional Information

Made With

Calories

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Total Fat

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Saturated Fat

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Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26018

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