Description
This Creamy Pumpkin Ginger Soup is a deliciously smooth and comforting autumnal soup, featuring roasted sugar pumpkin, fresh ginger, and aromatic herbs. Enhanced with Greek yogurt for creaminess without heaviness, it’s a wholesome and flavorful soup perfect for cozy dinners or festive gatherings.
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
- Prepare Oven and Pumpkin: Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick spray. Place the quartered pumpkin and thyme sprigs on the prepared baking sheet. Drizzle with olive oil, season with 1/4 teaspoon salt and freshly ground black pepper, then gently toss to combine and arrange in a single layer.
- Roast the Pumpkin: Roast the pumpkin for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender and nicely roasted. Remove from the oven and let cool. Once cooled, remove the peel from the pumpkin.
- Sauté Shallots: While the pumpkin roasts, heat butter in a large stockpot or Dutch oven over medium heat. Add chopped shallots and cook, stirring occasionally, until they become tender and translucent, about 4 to 5 minutes.
- Combine Ingredients: Stir in the roasted pumpkin pieces and freshly grated ginger into the pot with the shallots. Add broth and chopped sage leaves. Season with 3/4 teaspoon salt and black pepper to taste. Bring the mixture to a boil, then immediately remove from heat.
- Puree the Soup: Carefully blend the soup using an immersion blender until completely smooth and creamy. Stir in the Greek yogurt and blend again to incorporate.
- Serve: Pour the soup evenly into 4 bowls. Garnish with chopped chives, additional Greek yogurt, pepitas if desired, and a light sprinkle of fresh nutmeg. Serve immediately while warm.
Notes
- To freeze the soup, omit adding the yogurt and garnishes until ready to serve. Portion cooled soup into Ziplock freezer bags and lay flat in the freezer. Transfer bags to the refrigerator the night before reheating. Reheat gently over low heat, stirring occasionally until hot, then add yogurt and garnish.
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
