Warm Ginger Pumpkin Soup
Creamy pumpkin soup built on a butter-flour roux, infused with warming ginger, sage, garlic, and thyme. Simmered until flavors meld together and the soup naturally thickens. Garnish with pepitas for crunch and visual appeal.
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flourcornstarch1:1gluten-freegluten-free
use half the amount for similar thickening
- 2 Cups canned pumpkin
- 2 Cups milk
- salt(optional)
- pepper(optional)
- 2 teaspoons ginger powder
- ½ teaspoon rubbed sage
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- pepitas(optional)
Instructions
- 1
Melt butter in a saucepan.
- 2
Stir in flour to make a roux and cook through for about a minute.
- 3
Stir in pumpkin and milk.
- 4
Sprinkle in spices and stir together.
- 5
Cook for about 20 to 30 minutes to bring the flavors together.
- 6
Thin to desired texture with milk as soup will thicken on standing.
Tips
Soup thickens as it cools; adjust consistency with additional milk if needed before serving.
Use freshly ground spices if available for more vibrant flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Prepare through cooking step, cool completely before refrigerating. Reheat gently on stovetop, thinning with milk as needed.
Ladle into bowls and top with pepitas, a drizzle of cream, or crispy sage leaves.
Common Mistakes
Avoid scorching the roux by stirring constantly and cooking over medium heat.
Do not skip the resting period to allow flavors to fully develop.