Description
This creamy pumpkin ginger soup features roasted sugar pumpkin blended with fresh ginger, shallots, and sage, finished with Greek yogurt for a smooth, velvety texture. It’s a comforting, flavorful soup perfect for fall and winter meals, garnished with chives and pepitas for added texture and freshness.
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
Sautéed Aromatics and 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 and Garnish
- 1/4 cup 0% fat Stonyfield Greek plain yogurt
- Chopped chives, for garnish
- Pepitas (optional, for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F. Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking during roasting.
- Roast the pumpkin: Arrange the pumpkin quarters and thyme sprigs on the prepared baking sheet. Drizzle with olive oil and season with 1/4 teaspoon salt and freshly ground black pepper. Toss gently to coat evenly and spread in a single layer. Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
- Cool and peel the pumpkin: Remove the roasted pumpkin from the oven and let it cool until it’s safe to handle. Then carefully remove and discard the peel, keeping the tender flesh.
- Sauté shallots: In a large stockpot or Dutch oven, heat the butter over medium heat. Add the chopped shallots and cook, stirring occasionally, for 4 to 5 minutes until they become tender and translucent.
- Add pumpkin and flavorings: Stir in the roasted pumpkin flesh, fresh grated ginger, 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: Using an immersion blender, blend the soup until it is smooth and creamy. Stir in the Greek yogurt and blend just until combined for added creaminess.
- Serve and garnish: Pour the soup into four bowls. Garnish with chopped chives, additional dollops of yogurt, pepitas if using, and a sprinkle of fresh nutmeg as desired. Serve immediately.
Notes
- To freeze: Omit the yogurt and garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay flat in a single layer in the freezer.
- For reheating: Transfer frozen soup to the refrigerator the night before. Reheat gently over low heat, stirring occasionally, until warmed through, then stir in yogurt and add garnishes.
- You can use vegetable or chicken broth depending on dietary preferences.
- If you prefer a thinner soup, add extra broth to reach the desired consistency after blending.
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
