Cooked - Ginger Pumpkin Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ginger Pumpkin Soup

4.0

1 ½ teaspoons canola oil

OR 1 ½ teaspoons corn oil

1 medium onion, finely minced

¾ tablespoon minced peeled ginger

OR ½ teaspoon ground ginger

2 garlic cloves, minced

OR 1 teaspoon jarred minced garlic

½ teaspoon dried thyme, crumbled

¼ teaspoon ground cinnamon

¼ teaspoon pepper (freshly ground preferred)

⅛ teaspoon salt

1 tablespoon all-purpose flour

1 (14.5-ounce) can fat-free, low-sodium vegetable broth

1 cup water

2 (15-ounce) cans solid-pack pumpkin (not pie filling)

1 cup fat-free milk

¼ cup fat-free sour cream (optional)

2 tablespoons chopped chives (optional)

In a large heavy pot, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 6 to 8 minutes, or until very soft, stirring occasionally.
Stir in the ginger, garlic, thyme, cinnamon, pepper, and salt. Cook for 1 minute, stirring constantly.
Stir in the flour. Pour in the broth and water. Using a spatula, scrape the bottom of the pot to dislodge any browned bits.
Stir in the pumpkin. Bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
Stir in the milk. Remove from the heat. Ladle the soup into bowls.
Garnish with the sour cream and chives.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 30m

Created this week

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