Ingredients
4
4 servings
- •1 tablespoon extra-virgin olive oil
- •1 medium onion, chopped
- •½ apple, peeled and diced
- •1 large clove garlic, minced
- •1 teaspoon minced fresh ginger root
- •½ teaspoon chopped fresh thyme
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •½ teaspoon ground cinnamon
- •⅛ teaspoon ground cloves
- •3 cups Swanson® Unsalted Chicken Broth
- •2 cups fresh pumpkin puree
- •½ cup heavy cream
- •4 slices bacon, cooked and crumbled
- •2 green onions, chopped
- •½ cup sour cream
- •½ cup seasoned croutons
Instructions
- Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
- Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
- Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
Nutritional Facts
Per 4 servings
- Calories: 346
- Carbohydrate: 23g
- Fat: 26g
- Fiber: 5g
- Protein: 9g
- Sugar: 8g
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