The temperatures are getting colder. That’s when I want soup for dinner. I enjoy the warmth of a good bowl of soup with a crusty loaf of bread from time to time. And, what better time than fall to warm up with a pumpkin soup? Discover 25 More Autumn Dinner Ideas to warm up the family dinner table.
The warmth of the ginger couples so well with the earthy flavors of the pumpkin. It’s creamy lusciousness is both comforting and flavorful.
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It’s one of the easiest soups to make and doesn’t take much time at all.
Ingredients For Warm Ginger Pumpkin Soup
All of the ingredients for this soup are easy to find in the grocery store. I use 1 can of pumpkin for the recipe which is just under the 2 cups the recipe calls for. You can use a larger can and double the recipe if you want to, but for my family of three this is just the right amount.
- all-purpose flour
- canned pumpkin (or, if you have fresh pumpkin, or frozen pumpkin you can use that, be sure to strain your soup in the end though)
- salt & pepper
- ground ginger powder
- rubbed sage
- garlic powder
- dried thyme
- pepitas, optional
You’ll need a large stock pot. I like to use a stainless steel dutch oven.
How to Make the Warm Ginger Pumpkin Soup
You’ll be so surprised at how easy it is to make this soup. It doesn’t take long to cook and you can get dinner on the table in less than an hour.
In pot, melt the butter. Stir in flour to make a roux. A roux is a thick paste that will help to thicken the soup. Let the roux cook through for about a minute.
Next, stir in the pumpkin and milk. Sprinkle the spices into the soup and stir together.
Cook on medium to low for about 20- 30 minutes to bring the flavors together. Once the soup is fully cooked through, turn off the heat and let stand for 5-10 minutes. The soup will thicken on standing.
You can thin to desired texture with a little milk. I add about 1/2 cup more just as the soup is finished cooking to thin it out a bit.
- 2 Tablespoons butter
- 2 Tablespoons of all-purpose flour
- 2 Cups of canned pumpkin
- 2 Cups of milk
- Salt & Pepper to taste
- 2 teaspoons ginger powder
- 1/2 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1/2 teaspoon of thyme
- pepitas, (optional)
In a saucepan melt butter. Stir in flour to make a roux, let cook through for about a minute.
Stir in pumpkin and milk. Sprinkle in spices and stir together.
Cook for about 20- 30 minutes to bring the flavors together. Soup will thicken on standing, thin to desired texture with milk.
Note: If using fresh puree, you will want to strain the soup for a creamy texture.
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 190mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 6g
Nutritional values are estimates intended for informational purposes only, exact results may vary.
I like to sprinkle a few pepitas on top of the soup as I serve. I like adding that bit of texture to the soup. But, it’s totally optional. You can also sprinkle a little parmesan cheese or swirl a little heavy cream in the soup, if you’d like. Another option is to crumble some bacon on the top.
Serve with a side of crusty French bread for a complete, simple meal. This makes a wonderful warming dinner, or light lunch for any day of the week.
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