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Recipes

Creamy Pumpkin Soup

By Campbell's
Image may contain Cutlery Spoon Food Bread Toast and French Toast

Ingredients

6

tablespoons butter, divided

1

large yellow onion thinly sliced

5

garlic cloves, thinly slice 4, keep 1 whole

1

1-inch piece of ginger, peeled and thinly sliced

1

teaspoon ground turmeric

1

teaspoon ground coriander

1

small kabocha squash, peeled and cut into 1-inch pieces

1

can Campbell’s® Condensed Cream of Chicken Soup

Kosher salt

4

thick slices of country bread

Need to make a substitution?

Preparation

  1. Step 1

    Melt 4 tablespoons butter in a large pot over medium-high until butter is foamy. Add onion, 4 cloves garlic, ginger, and season with salt and cook, stirring occasionally, until onions are tender and golden around the edges, about 8 to 10 minutes. Stir in turmeric and coriander and until the spices are fragrant, about 30 seconds.

    Step 2

    Add squash, Campbell’s® Condensed Cream of Chicken Soup, and 2 cups water and cook until the squash is very tender, about 25 minutes. With an immersion blender, blend the soup into a smooth puree and season with salt.

    Step 3

    Meanwhile, melt remaining butter in a large skillet over medium heat until butter is foamy. Add sliced bread and toast in butter until golden on both sides, about 4 minutes per side. Rub remaining clove of garlic on toasted bread.

    Step 4

    Serve soup with garlicky toast.