Roasted Pumpkin Soup with Ginger Recipe - Cook With Campbells Canada

Ingredients

• 2 small sugar pumpkins or butternut squash, peeled and cut into chunks (about 8 cups/2 L)
• 4 shallots, quartered
• 4 cloves garlic, halved
• 1 piece (1/2 inch/2.5 cm) fresh ginger root, sliced
• 2 tbsp 30 mL canola oil
• 1 tsp 5 mL ground cumin
• 3/4 tsp 4 mL salt
• 1/4 tsp 1 mL ground black pepper
• 1 carton CAMPBELL’S® Ready to Use Beef Broth