Pumpkin Soup
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.
60 min - 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.
4 min - 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.
Nutrition
Per serving (based on 4 servings)
