ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Pumpkin Soup with Ginger Browned Butter

Annabelle Breakey
Total time 1 hr, 45 mins
Yield Makes 8 servings
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style. Prep and Cook Time: 1 3/4 hours. Notes: You can substitute 3 1/2 lbs. packaged peeled-and-cubed butternut squash for the pumpkin and squash called for below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and add the squash with the broth and carrots to the onion mixture in step 4. Cook until all vegetables are tender, about 25 minutes.

Ingredients

  • 2 pounds Sugar Pie or other baking pumpkin
  • 2 pounds butternut or acorn squash
  • 8 cups reduced-sodium chicken broth, divided
  • 7 tablespoons butter, divided
  • 2 medium onions, chopped
  • About 1 tsp. salt
  • 4 cloves garlic, chopped
  • 2 tablespoons plus 1 tsp. freshly grated ginger, divided
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground cardamom seeds (from about 4 pods)
  • 2 carrots, peeled and chopped
  • 1/2 cup packed light brown sugar

Nutrition Information

  • calories 248
  • caloriesfromfat 36 %
  • protein 5.6 g
  • fat 10 g
  • satfat 6.3 g
  • carbohydrate 37 g
  • fiber 3.2 g
  • sodium 982 mg
  • cholesterol 27 mg

How to Make It

  1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour.

  2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside.

  3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.

  4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes.

  5. Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat.

  6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving.

  7. Note: Nutritional analysis is per serving.