Description
This creamy pumpkin ginger soup is a comforting and flavorful dish made by roasting a sugar pumpkin with fresh thyme, then blending it with shallots, ginger, sage, and Greek yogurt to create a smooth, hearty soup perfect for fall or any time you crave a warm, healthy meal.
Ingredients
Scale
Vegetables and Herbs
- 3-pound sugar pumpkin, halved, seeded, and quartered
- 6 fresh thyme sprigs
- 2 large shallots, chopped
- 1 tablespoon fresh grated ginger
- 3 fresh sage leaves, chopped
- Chopped chives (for garnish)
- Freshly ground black pepper (to taste)
- 1/8 teaspoon fresh nutmeg (plus more for garnish)
Liquids and Fats
- 1 1/2 tablespoons olive oil
- 1 tablespoon butter
- 3 cups vegetable or chicken broth (plus more if needed)
- 1/4 cup 0% fat Stonyfield Greek plain yogurt
Seasonings
- 1 teaspoon Kosher salt
- Salt and black pepper to taste (1/4 teaspoon salt for roasting pumpkin, 3/4 teaspoon salt for soup)
Optional Garnish
- Pepitas (optional for garnish)
Instructions
- Preheat and Prepare Pumpkin: Preheat your oven to 400°F (204°C). Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking.
- Roast Pumpkin: Place the halved, seeded, and quartered sugar pumpkin on the prepared baking sheet along with the fresh thyme sprigs. Drizzle with olive oil and season with 1/4 teaspoon Kosher salt and freshly ground black pepper to taste. Toss gently to coat evenly and spread the pieces in a single layer. Roast in the oven for 60 to 65 minutes, stirring once halfway through, until the pumpkin is fork-tender.
- Cool and Peel Pumpkin: After roasting, allow the pumpkin to cool enough to handle. Remove the peel from the roasted pumpkin quarters carefully; the flesh will be soft and ready for blending.
- Sauté Shallots: While the pumpkin cools, heat 1 tablespoon 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.
- Combine Ingredients: Add the peeled pumpkin flesh and fresh grated ginger to the pot with the shallots. Pour in the 3 cups of vegetable or chicken broth and stir in the chopped sage leaves. Season with 3/4 teaspoon Kosher salt and additional black pepper to taste. Bring the mixture to a boil, then immediately remove from heat.
- Blend Soup: Using an immersion blender, puree the soup in the pot until it reaches a smooth, creamy consistency. Stir in the 1/4 cup of 0% fat Greek plain yogurt and blend again briefly to combine thoroughly.
- Serve and Garnish: Ladle the hot soup into 4 bowls. Garnish each serving with chopped chives, a sprinkle of fresh nutmeg, a dollop of extra yogurt if desired, and pepitas for added texture and flavor. Serve immediately and enjoy.
Notes
- TO FREEZE: Omit the Greek yogurt and garnishes until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay them flat in a single layer in the freezer.
- When ready to use, transfer the soup to the refrigerator the night before reheating. Reheat gently over low heat, stirring occasionally, until warmed through.
- Add the yogurt and garnish after reheating for best flavor and texture.
- If the soup is too thick after blending, add additional broth or water to reach desired 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 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3.5 g
- Protein: 3.5 g
- Cholesterol: 8 mg
