Pumpkin Soup

About This Recipe

This creamy Pumpkin Ginger Soup is made with fresh pumpkin, ginger, warm spices, and Greek yogurt for a protein boost — no cream needed! It’s cozy, nourishing, and full of fall flavor in every spoonful.

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 broth ( 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
• chopped chives (for garnish)
• pepitas (optional for garnish)

Instructions

1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
3. Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
4. Let cool, and then remove the peel from the pumpkin.
5. Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
6. Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
7. Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
8. Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
9. Pour into 4 bowls.
10. Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.