Creamy Pumpkin Ginger Soup
This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy with Stonyfield Organic Greek yogurt instead of cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stonyfield.com.
Cooking tools:
- Immersion blender
- Grater
- Dutch oven
- Stockpot
- Baking sheet
- Oven
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Mixing bowl
- Zip-top bag
- Refrigerator
- Freezer
- Aluminum foil
Ingredients
- 3 lb sugar pumpkin, halved, seeded, and quartered
- 6 fresh thyme sprigs
- 1 1/2 Tbsp olive oil
- 1 tsp kosher salt
- pinch fresh black pepper, to taste
- 1 Tbsp butter
- 2 large shallots, chopped
- 3 cups vegetable or chicken broth, plus more if needed
- 1 Tbsp fresh grated ginger
- 3 fresh sage leaves, chopped
- 1/8 tsp fresh nutmeg, plus more for garnish
- 1/4 cup Stonyfield Organic Greek Plain Nonfat Yogurt
- 1 chopped chives, for garnish
- 1 pepitas, optional for garnish
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