Prep time
25 MIN
Total time
1 H 10 MIN
Embrace autumn with our Roasted Pumpkin Soup with Ginger recipe. Using fresh sugar pumpkins, ginger, shallots and garlic to make a flavourful purée, you'll have tasty comfort in every bite!



  1. Preheat oven to 425°F (220°C). Toss together pumpkin,shallots,garlic,ginger,oil,cumin,salt and pepper; arrange in even layer on baking sheet. Roast for 40 minutes or until very tender.
  2. Transfer to blender with broth; purée until very smooth. Pour into large saucepan; bring to simmer over medium heat. Cook for 5 minutes or until heated through.

Recipe Tips

  • Save time by substituting 2 cups (500 mL) pure pumpkin purée for pumpkin or butternut squash.
  • Garnish with roasted pumpkin seeds,chopped cashews or fresh cilantro.
  • How to prepare a pumpkin for baking: Cut pumpkin in half; scrape out stringy pulp and seeds. Cut pumpkin into pieces; remove peel from each piece and discard. Cut pumpkin pieces into chunks.

Recipe Made With

CAMPBELL’S® Ready to Use Beef Broth

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