Description
This creamy pumpkin ginger soup is a comforting and flavorful fall favorite, featuring roasted sugar pumpkin blended with fresh ginger, sage, and Greek yogurt for a smooth, rich texture. The addition of aromatic herbs and a touch of nutmeg creates a warm, well-balanced dish perfect for chilly days.
Ingredients
Scale
Roasted Pumpkin
- 3-pound sugar pumpkin, halved, seeded, and quartered
- 6 fresh thyme sprigs
- 1 1/2 tablespoons olive oil
- 1 teaspoon Kosher salt
- Freshly ground black pepper (to taste)
Soup Base
- 1 tablespoon butter
- 2 large shallots, chopped
- 3 cups vegetable or chicken broth (plus more if needed)
- 1 tablespoon fresh grated ginger
- 3 fresh sage leaves, chopped
- 1/8 teaspoon fresh nutmeg (plus more for garnish)
Finishing Touches
- 1/4 cup 0% fat Stonyfield Greek plain yogurt
- Chopped chives (for garnish)
- Pepitas (optional for garnish)
Instructions
- Preheat and prepare pumpkin: Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Roast pumpkin: Place the pumpkin and thyme on the baking sheet. Drizzle with olive oil, season with 1/4 teaspoon salt and pepper, and toss gently to combine. Arrange pumpkin in a single layer and roast for 60 to 65 minutes, stirring halfway through, until fork-tender.
- Cool and peel pumpkin: Let the roasted pumpkin cool, then remove and discard the peel.
- Sauté shallots: In a large stockpot or Dutch oven, heat the butter over medium heat. Add the chopped shallots and cook, stirring occasionally, until tender, about 4 to 5 minutes.
- Add pumpkin and flavorings: Stir in the peeled pumpkin, fresh grated ginger, broth, and chopped sage. Season with 3/4 teaspoon salt and pepper to taste.
- Cook and blend soup: Bring the mixture to a boil, then remove from heat. Use an immersion blender to puree the soup until smooth.
- Add yogurt and finish: Stir in the Greek yogurt until fully blended and creamy.
- Serve and garnish: Pour soup into 4 bowls. Garnish with chopped chives, extra yogurt, pepitas, and a sprinkle of nutmeg as desired, and serve immediately.
Notes
- TO FREEZE: Omit the yogurt and garnish when freezing. Cool the soup, portion it into Ziplock freezer bags, and freeze flat. Thaw overnight in the fridge before reheating over low heat, stirring occasionally. Add yogurt and garnish just before serving.
- Additional vegetable broth can be used to adjust soup consistency if it is too thick.
- For extra texture, pepitas provide a nice crunch as garnish but are optional.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 145 kcal
- Sugar: 7.5 g
- Sodium: 926 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3.5 g
- Protein: 3.5 g
- Cholesterol: 8 mg
