Ready in just 20 minutes, this quick and easy soup tastes like it has been simmering all day. Fresh ginger makes it even more special.

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Ingredients

Directions

  • In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half-and-half, maple syrup, and ginger. Bring mixture just to boiling. Season to taste with salt and pepper.

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  • Ladle the soup into a serving bowl. If desired, garnish with maple sugar and pumpkin seeds. Makes 8 appetizer servings.

Nutrition Facts

128 calories; 6 g total fat; 3 g saturated fat; 15 mg cholesterol; 544 mg sodium. 17 g carbohydrates; 3 g fiber; 3 g protein; 22983 IU vitamin a; 5 mg vitamin c; 71 mg calcium; 2 mg iron;

Reviews (3)

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
12/10/2013
Delicious & Easy to make. I recommend using real pureed pumpkin rather than canned, that way I can easily quadruple this recipe and freeze some for later! An easy way to add the fresh ginger is to freeze the ginger, then use a cheese grater. Toss the remaining ginger back in the freezer for later!
Rating: Unrated
12/10/2013
I also suggest adding Lemongrass!
Rating: Unrated
11/01/2016
I LOVE this recipe - it's my FAVORITE pumpkin one, and I'm so glad I was able to find it again!! It's also yummy to use evaporated milk instead of the regular milk. :)
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