Curried Pumpkin Soup With Chives - cooking recipe

Ingredients

1 (15 ounce) can pure pumpkin puree
2 cups Swanson(R) Chicken Broth
1/2 cup fat free half-and-half
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh chives

Preparation

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