Description
This creamy pumpkin ginger soup combines roasted sugar pumpkin, fresh herbs, and a touch of Greek yogurt to create a velvety, comforting dish perfect for fall and winter. The soup is roasted to enhance natural sweetness, blended smooth with fragrant ginger and sage, and finished with a hint of nutmeg and optional pepita garnish for texture.
Ingredients
Scale
Main Ingredients
- 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)
- 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)
- 1/4 cup 0% fat Stonyfield Greek plain yogurt
For Garnish (Optional)
- Chopped chives
- Pepitas
Instructions
- Preheat and Prepare Pumpkin: Preheat your oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick spray. Arrange the pumpkin quarters and thyme sprigs on the sheet.
- Season and Roast: Drizzle the pumpkin with olive oil and season with 1/4 teaspoon salt and freshly ground black pepper. Toss gently to coat. Spread in a single layer and roast for 60 to 65 minutes, stirring once halfway through, until tender and easily pierced with a fork.
- Cool and Peel: Allow the roasted pumpkin to cool slightly, then carefully remove and discard the peel. Set the flesh aside.
- Sauté Shallots: While the pumpkin roasts, heat butter in a large stockpot or Dutch oven over medium heat. Add the chopped shallots and cook, stirring occasionally, until tender and translucent, about 4 to 5 minutes.
- Add Pumpkin, Ginger, and Broth: Stir in the pumpkin flesh, freshly grated ginger, vegetable or chicken broth, and chopped sage leaves. Season with 3/4 teaspoon salt and additional black pepper to taste.
- Simmer and Remove from Heat: Bring the mixture to a boil, then immediately remove from heat to prevent overcooking.
- Blend Soup Smooth: Using an immersion blender, puree the soup until completely smooth and creamy. Add the Greek yogurt and blend again until fully incorporated.
- Serve and Garnish: Ladle the soup into four bowls. Garnish with chopped chives, additional dollops of yogurt if desired, a sprinkle of nutmeg, and optional pepitas for crunch. Serve immediately.
Notes
- To freeze: Omit yogurt and garnish until ready to serve. Cool soup completely, then portion into Ziplock freezer bags and lay flat in the freezer. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally. Add yogurt and garnishes just before serving.
- If you prefer a thinner soup, add additional broth to reach desired consistency.
- Use fresh nutmeg for best flavor; it’s more aromatic than pre-ground.
- Substitute chicken broth with vegetable broth for a vegetarian version.
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: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3.5 g
- Protein: 3.5 g
- Cholesterol: 8 mg
