Ingredients
-
1
-
6
-
1 1/2
-
1
-
-
1
-
2
-
3
-
1
-
3
-
1/8
-
1/4
-
-
-
Directions
This Creamy Pumpkin Ginger Soup is healthy, warm, and comforting. Plus, it is simple to make. Sugar pumpkins are roasted in the oven and then pureed with Greek yogurt, shallots, ginger, and sage, making this soup tastes just like fall.,Greek yogurt, is an excellent replacement for heavy cream or sour cream in soups. I also swirl some on top just before serving! My go-to Greek yogurt is Stonyfield, who I partnered with to make this cozy pumpkin soup. I love Stonyfield because all of their yogurts are made without the use of toxic persistent pesticides, artificial hormones, antibiotics, or GMOs. I always keep a quart on hand to add to everything I make from soups to breakfast bowls to bagels.,Stonyfield only works with organic farms that provide optimal living conditions and low-stress lives for their cows. A healthy diet, a low-stress lifestyle, fresh air, and room to roam. Cows, theyre just like us! Alright there are a few differencesthe four stomachs come to mindbut when it comes to the building blocks of a long and healthy life, cows needs are similar to ours, and organic farmers dont just understand these principles, they practice them.,Pumpkin Mac and Cheese with Roasted Veggies,Turkey Pumpkin Chili Recipe,Smoky BBQ Spiced Roasted Pumpkin Seeds,Cheesy Baked Pumpkin Pasta,Pumpkin Baked Oatmeal with Bananas
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Steps
|
1
Done
|
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 |
|
2
Done
|
Roast For 60 to 65 Minutes, Stirring Halfway Through, Until the Pumpkin Is Fork-Tender. |
|
3
Done
|
Let Cool, and Then Remove the Peel from the Pumpkin. |
|
4
Done
|
Meanwhile, Heat the Butter in a Large Stockpot or Dutch Oven Over Medium Heat. |
|
5
Done
|
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. |
|
6
Done
|
Season With 3/4 Teaspoon Salt and Black Pepper to Taste. Bring to a Boil, and Then Remove from Heat. |
|
7
Done
|
Puree Using an Immersion Blender Until Smooth. Add the Greek Yogurt and Blend. |
|
8
Done
|
Pour Into 4 Bowls. |
|
9
Done
|
Serve Immediately, Garnished With Chives, Plus More Yogurt, Pepitas, Chives, and Nutmeg, If Desired. |
