Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 153
% Daily Value
Total Fat 3.3g
Saturated Fat 0.8g
Cholesterol 6mg
Sodium 393mg
Total Carbohydrate 25.9g
Dietary Fiber 2.2g
Protein 5.4g
Vitamin A 199%
Vitamin C 6%
Calcium 9%
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.

estimate your profit

Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Swanson® Natural Goodness® Chicken Broth
Campbells® Healthy Request® Condensed Cream of Chicken Soup
50 oz.
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
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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