Pumpkin Soup (with Ginger)

Prep Time
Cook Time
Ready In

"A yummy thick tasty cool weather pumpkin soup that's also low fat if you use reduced fat sour cream. The ginger in this really gives it a flavor boost"

Original recipe yields 5 servings
  • OPTIONAL to add on the top of the soup when in the bowls


  • Serving Size: 1 (459.9 g)
  • Calories 167.6
  • Total Fat - 11.2 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 10.1 mg
  • Sodium - 464.5 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 5.7 g
  • Protein - 4.1 g
  • Calcium - 86.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat olive oil in a stockpot over medium heat

Step 2

Add onions, carrots, and ginger and cook until golden, stirring constantly. Then add garlic and cook another minute.

Step 3

Stir in the water, chicken broth, pumpkin, and nutmeg. Reduce heat and simmer for about 5 minutes, stirring occasionally. Remove from heat.

Step 4

CAREFULLY add mixture to blender. Puree soup carefully working with small batches at a time. Do not fill blender more than half way each time. Pour pureed soup back into stock pot.

Step 5

Season with salt and pepper.

Step 6

If you like when you ladle the soup into bowls, spoon more sour cream or heavy cream over the top then sprinkle with additional nutmeg and pumpkin seeds.

Step 7


Tips & Variations

No special items needed.