Pumpkin Soup with Whole Grain Croutons

Supper tonight is comfort and love served up in a bowl!

Pumpkin Soup with Whole Grain Croutons
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 40 min.

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(R) Chicken Broth (regular, Natural Goodness(TM) 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

Directions:
 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. Serves 12.

Kitchen Clip:
The satisfying crunch of croutons in every spoonful of this soup makes
it irresistible, so add a handful to each bowl and pass extra croutons
at the table.
Received on Tue Nov 22 19:46:38 2005