Creamy Ginger Pumpkin Soup – Day 2

Welcome to day 2 of 31 days of pumpkin!

Today’s recipe is super simple!

(from America’s Best Pumpkin recipes magazine)


2 T unsalted butter

1/4 cup chopped yellow onion

2 T all-purpose flour

4 cups vegetable broth

1 – 15 oz can pumpkin

1/2 cup sweetened applesauce

1/2 t ground ginger

1/4 t ground allspice

1/4 t ground black pepper

1 cup heavy whipping cream

Salt and black pepper

Chopped crystallized ginger (optional)

Fresh thyme (optional)

1.  In a large saucepan melt butter over medium heat.  Add onion; cook and stir 5 minutes or until tender.

2.  Whisk flour into onion mixture.  Cook and stir over medium heat 1 minute.  Stir in broth, pumpkin, applesauce, ginger, allspice and 1/4 t black pepper.  Bring to a boil; reduce heat to low.  Cover and cook 20 minutes.

3.  Stir cream into pumpkin mixture.  Cook until heated through.  Season to taste with salt and pepper.

4.  To serve, ladle soup into bowls.  If desired, garnish with ginger and thyme.


We didn’t add the crystallized ginger or thyme just because we didn’t have them on hand, but this soup was still delicous!

Cooper was dipping the the honey pumpkin rolls from last night, as well as his chicken and kale, into the soup and was a happy boy!

We collectively decided that crispy proscuitto, kale chips or roasted pepitas would be amazing to finish this soup off as well.

Stay tuned for day 3!

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