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Roasted Pumpkin Soup with Ginger Cream
5 from 10 votes

Roasted Pumpkin Soup with Ginger Cream

A delicious Asian-inspired soup that's super flavorful and loaded with lots of healthy veggies.

Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 12 appetizer portions served in the mini pumpkins
Calories: 112 kcal
Course: Soup
Cuisine: Asian, American

Ingredients

For the soup:
  • 4 cups diced peeled pumpkin
  • 1 onion peeled and sliced in 1-inch wedges, medium
  • 4 carrot peeled and cut in 2-inch pieces, medium
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt sea salt
  • ¼ teaspoon black pepper freshly ground
  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 4 garlic minced, medium cloves
  • 1 tablespoon ginger grate a little extra for the Ginger Cream topping (below, freshly grated
  • 2 teaspoon ground coriander
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 6 cups chicken broth low sodium
  • 1 potato chopped into approximately 1 ½-inch pieces, medium
  • ½ cup cilantro packed
  • 1 tablespoon honey
  • ½ cup Greek yogurt I like whole milk Greek yogurt for this, but you can use whatever type you prefer.
  • 1 teaspoon salt more if needed, sea salt
  • ½ teaspoon black pepper freshly ground
  • pine nuts for garnish, toasted
  • cilantro for garnish, fresh, sprigs
For the Ginger Cream:
  • ¼ cup Greek yogurt
  • 3 tablespoons half and half or milk
  • 1 teaspoon honey
  • 2 teaspoons ginger freshly grated
  • sea salt a pinch

Instructions

    Cup of Yum
  1. Preheat the oven to 425° F. Line a sheet pan with foil or parchment paper.
  2. Place diced pumpkin, onion wedges and carrot pieces on the prepared sheet pan. Drizzle with olive oil and sprinkle with sea salt and pepper. Toss lightly to coat veggies with oil. Roast for 20 minutes or until veggies are beginning to turn golden, stirring halfway through.
  3. While the veggies are roasting, heat the 1 tablespoon butter and olive oil in a large Dutch oven or soup pan over medium heat. When the butter is melted add garlic, ginger, coriander, cumin and red pepper flakes. Cook for 30 seconds, stirring continuously.
  4. Add the chicken broth, potato, cilantro, honey and roasted veggies. Bring to a boil then reduce to a steady simmer. Simmer, uncovered for 15-20 minutes or until potatoes are tender.
  5. Blend with an immersion blender till silky smooth or blend in batches in a regular blender*.
  6. If using a regular blender, return soup to pot, add Greek yogurt and whisk until smooth. If soup is too thick, add more chicken stock.
  7. Taste and season, if needed with more sea salt and pepper. Serve hot with a swirl of Ginger Cream (see below), a scatter of toasted pine nuts** and a sprig of fresh cilantro.
  8. For the Ginger Cream, combine all ingredients and stir until well combined. Add a few small dollops on top of each soup serving and swirl with a toothpick or skewer for a pretty pattern.

Notes

  • *If using a regular blender, be sure to let mixture cool off a bit before pureeing. Also remove the center piece of the blender lid and cover it with a clean kitchen towel. The towel will avoid spatters but will allow steam to escape. This will prevent explosions which can occur from the hot liquid expanding as it's blended.
  • ** To toast pine nuts, place in a small pan and heat over medium heat for 2-3 minutes or until golden. Stir frequently and watch carefully. Buying pine nuts is a bit like buying gold. They can easily go from golden to burned and that's a very sad day!
  • ***To prepare mini pumpkins to use as soup bowls as pictured, cut a small slice off of the top of each pumpkin. Preheat oven to 425˚F. Line a sheet pan with foil and grease lightly with olive oil. Rub the cut pumpkins all over with olive oil and place, cut side down, on the prepared sheet pan. Roast on the lowest oven rack for 15 minutes or until just beginning to get tender. Scoop out the insides leaving a ¼-inch edge. I used a small scalloped cookie cutter for a decorative edge. I inserted the cookie cutter into the top of the cut pumpkin and then removed it. I scooped out the pulp and seeds with a melon scooper to retain the scalloped look. You could also use a round cookie cutter for a smooth, round edge, if desired.

Nutrition Information

Calories 112kcal (6%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 456mg (19%) Potassium 413mg (9%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 6800IU (136%) Vitamin C 7.7mg (9%) Calcium 46mg (5%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12 appetizer portions served in the mini pumpkins

Amount Per Serving

Calories 112

% Daily Value*

Calories 112kcal 6%
Carbohydrates 11g 4%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 456mg 19%
Potassium 413mg 9%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 6800IU 136%
Vitamin C 7.7mg 9%
Calcium 46mg 5%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.