Sandra Lee semi-homemade

Ingredients

• 4 cups organic chicken or vegetable broth, Swanson® 

• 1 cup frozen chopped onions, Ore-Ida®

• 2 ribs celery, chopped

• 1 cup frozen sliced carrots, C&W®

• 1 teaspoon crushed garlic, Christopher Ranch®

• 2 cans (15 ounces each) light sliced pears, Del Monte®

• 1 can (15-ounce) pumpkin, Libby’s®

• 1 1⁄2 teaspoons pumpkin pie spice, McCormick®

• 1 1⁄2 teaspoons ground cumin, McCormick®

• 1⁄2 cup light sour cream, Horizon Organic®

• 1 tablespoon pure maple syrup, Maple Grove Farms®

• 1⁄4 teaspoon pumpkin pie spice, McCormick®

•  Fresh chives, chopped (optional)

•  Baked Pita Chips (optional)

Directions

1. In a medium microwave-safe bowl, combine 1 cup of the chicken broth, onions, celery, carrots, and garlic. Cover and cook on high setting (100% power) for 8 minutes.

2. In a large pot, combine onion mixture, the remaining broth, pears, pumpkin, the 1 1⁄2 teaspoons pumpkin pie spice, and cumin. Bring to a boil; reduce heat. Simmer for 20 minutes.

3. Transfer some of the mixture to a blender, filling it only half full. Cover blender and place a clean towel on top. Blend until smooth. (Or use a handheld blender.) Transfer to a large bowl. Repeat until all of the mixture has been blended.

4. For Maple Cream, in a small bowl, combine sour cream, maple syrup, and the 1⁄4 teaspoon pumpkin pie spice, stirring until smooth. To serve, ladle soup into 6 bowls. Drizzle with some of the Maple Cream. Garnish with chives (optional). Serve with Baked Pita Chips (optional).