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Ginger Pumpkin Soup

    Wonderful autumn soup. Ginger pumpkin soup recipe. (Of course it should be served in pumpkins.)


    As we get back into a fall routine, this Ginger Pumpkin Soup helps bring us all together.

    “Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

    Ginger Pumpkin Soup

    • 1½ tsp oil
    • 1 medium onion, finely minced
    • ¾ Tbsp minced peeled gingerroot (or 1/2 teaspoon ground ginger)
    • 2 medium garlic cloves, minced (or 1 teaspoon bottled minced garlic)
    • ½ tsp dried thyme, crumbled
    • ¼ tsp ground cinnamon
    • ¼ tsp  freshly ground pepper
    • ⅛ tsp salt
    • 1 Tbsp  flour
    • 1¾ tsp vegetable broth
    • 1 c water
    • 30 oz solid-pack pumpkin
    • 1 c milk
    • ¼ c sour cream ((optional))
    • 2 Tbsp chopped chives ((optional))
    1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.

    2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.

    3. Stir in milk. Remove from heat. Ladle soup into bowls.

    4. Garnish with sour cream and chives, if desired.

    Soup
    pumpkin
    Source

    Recipe and photos courtesy of the American Heart Association Healthy for Good initiative

    Want more? See our other soup recipes.

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