Gingered Pumpkin Soup


1 tablespoon butter

2 15-ounce cans pumpkin

2 14-ounce cans chicken broth

1 cup half-and-half, light cream, or milk

1/4 cup pure maple syrup or maple-flavor syrup

2 teaspoons grated fresh ginger or 1/4 teaspoon ground ginger


Ground black pepper

Maple sugar or packed brown sugar (optional)

Pumpkin seeds (pepitas) (optional)


In a large saucepan, melt butter over medium heat.

Stir in pumpkin, chicken broth, half-and-half, maple syrup, and ginger.

Bring mixture just to boiling. Season to taste with salt and pepper.

Ladle the soup into a serving bowl.

If desired, garnish with maple sugar and pumpkin seeds.

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Posted by on Oct 1 2017 Filed under Soups. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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