Roasted Pumpkin Soup with Ginger

Products you'll need:

CAMPBELL’S® Ready to Use Beef Broth

CAMPBELL’S® Ready to Use Beef Broth

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  • 2 small sugar pumpkins or butternut squash, peeled and cut into chunks (about 8 cups/2 L)
  • 4 shallots, quartered
  • 4 cloves garlic, halved
  • 1 piece (1/2 inch/2.5 cm) fresh ginger root, sliced
  • 2 tbsp (30 mL) canola oil
  • 1 tsp (5 mL) ground cumin
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 1 carton CAMPBELL’S® Ready to Use Beef Broth


  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.

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Amount Per Serving
Calories 120
Fat 4.5 g
Sodium 850 mg
Carbohydrate 15 g
Dietary Fibre 1 g
Protein 4 g
Calcium 4 %DV

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