Roasted Pumpkin Soup with Ginger

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Roasted Pumpkin Soup with Ginger

Roasted Pumpkin Soup with Ginger

Roasted Pumpkin Soup with Ginger

Prep time
25 MIN

Total time
1 H 10 MIN

Serves
4

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!

Ingredients

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

Email Ingredients List

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

Directions

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.
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

Product Information

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