Curried Pumpkin Soup with Chives

Ingredients

• 1 (15 ounce) can pure pumpkin puree
• 2 cups Swanson® Chicken Broth
• 0.5 cup fat free half-and-half
• 0.5 teaspoon curry powder
• 0.125 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 0.25 cup reduced-fat sour cream
• 1 tablespoon chopped fresh chives

Steps

1. Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
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.
3. Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.