Curried Pumpkin Soup with Chives

This is a light and savory appetizer-size soup with subtle curry flavor, so thick and robust that it tastes like you made it from scratch. It’s almost no work and is a perfect choice for a holiday meal.

Step: 1

Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.

Step: 2

Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.

Step: 3

Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Per Serving: 81 calories; protein 3g; carbohydrates 12.7g; fat 2.9g; cholesterol 9.9mg; sodium 1368.5mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.