Cooking Directions

• Heat the butter in a 4-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally.Add the flour to the saucepan and cook and stir for 1 minute.  Stir in the broth, pumpkin, applesauce, ginger and nutmeg and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the heavy cream and cook until the mixture is hot and bubbling.  Season to taste.

Ingredients

• 2 tablespoons unsalted butter1 small onion, finely chopped (about 1/4 cup)2 tablespoons all-purpose flour4 cups Swanson® Chicken Broth1 can (15 ounces) pumpkin0.5 cup sweetened applesauce0.5 teaspoon ground ginger0.25 teaspoon ground nutmeg1 cup heavy cream