PUMPKIN PIE SOUP

PUMPKIN PIE SOUP

Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 177
% Daily Value
Total Fat 3.8g
6%
Saturated Fat 1.4g
7%
Cholesterol 8mg
3%
Sodium 436mg
18%
Total Carbohydrate 30.8g
10%
Dietary Fiber 3g
12%
Protein 6.1g
12%
Vitamin A 200%
Vitamin C 8%
Calcium 10%
Iron 6%
Total Time

30 min.

Serving & Size

1 CUP (8 FL OZ)

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This rich tasting dessert soup boasts the perfect combination of pumpkin with a sweet blend of brown sugar and spices for a unique twist to a traditional favorite.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Swanson® Natural Goodness® Chicken Broth
cups
Campbells® Healthy Request® Condensed Cream of Chicken Soup
50 oz.
can
vegetable oil tbsp.
Vidalia onion cups
ground cinnamon 1 1/2  tbsp.
nutmeg tsp.
ground white pepper tsp.
water cups
pumpkin qt.
honey 0 1/2  cups
fat free half and half cups
plain nonfat Greek yogurt 1 1/2  cups
Instructions
1. In large saucepot or stock pot heat oil over medium-high heat; add onions and sauté 5 minutes, stirring often, until softened and beginning to turn golden.

2. Stir in cinnamon, nutmeg and pepper and cook 30 seconds.

3. Pour in Broth and water and bring to a simmer. Stir in pumpkin puree and honey and return to a simmer.
4. Add Soup to the hot mixture and whisk together and return to a simmer.

5. Stir in half & half and return to a simmer; cook 3 minutes, stirring often. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.
CCP: Hold hot at 140°F or higher for service.
6. In a bowl whisk yogurt until smooth and spoon into a squirt bottle equipped with a pointed tip.

7. For Each Serving: Ladle 1 cup hot soup into a soup bowl or plate and squeeze 1 1/2 Tbsp. yogurt over top of soup to garnish. Serve while hot.
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