Description
This creamy pumpkin ginger soup is a comforting and flavorful dish perfect for fall or any time you crave a warm, nourishing meal. Roasted sugar pumpkin is blended with fresh ginger, sage, and shallots, then enriched with Greek yogurt for a smooth, velvety texture. Garnished with chives, nutmeg, and optional pepitas, this soup balances sweet and savory flavors with an aromatic twist.
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
- Chopped chives
- Pepitas (optional)
Instructions
- Prepare and roast the pumpkin: Preheat the oven to 400°F. Lightly oil a baking sheet or coat it with nonstick spray. Place the quartered pumpkin and thyme sprigs on the sheet, drizzle with olive oil, and season with 1/4 teaspoon salt and freshly ground black pepper. Toss gently to coat evenly and arrange in a single layer. Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
- Cool and peel the pumpkin: Allow the roasted pumpkin to cool down enough to handle, then remove and discard the peel carefully.
- Sauté the shallots: In a large stockpot or Dutch oven, heat the butter over medium heat. Add the chopped shallots and cook, stirring occasionally, until tender and translucent, about 4 to 5 minutes.
- Combine ingredients: Stir in the peeled pumpkin and fresh grated ginger. Add the vegetable or chicken broth and chopped sage leaves. Season the mixture with the remaining 3/4 teaspoon salt and black pepper to taste.
- Bring to a boil and remove from heat: Bring the soup to a boil on the stovetop, then immediately remove the pot from heat to prevent overcooking.
- Puree the soup: Use an immersion blender to blend the soup directly in the pot until smooth. Stir in the 0% fat Greek yogurt until fully incorporated and creamy.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped chives, a sprinkle of fresh nutmeg, additional dollops of yogurt if desired, and optional pepitas for crunch. Serve immediately.
Notes
- To freeze: Omit yogurt and garnish when freezing. Portion cooled soup into Ziplock freezer bags laid flat in the freezer. Thaw overnight in the refrigerator before reheating gently on low heat, stirring occasionally.
- Add Greek yogurt and fresh garnishes only just before serving to maintain freshness and texture.
- Adjust broth quantity if you prefer a thinner or thicker consistency.
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
