Creamy Pumpkin Soup

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

Steps

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.
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.
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.
4. Serve soup with garlicky toast.