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Easy Gingered Pumpkin Soup

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  • Prep 10 min
  • Total 30 min
  • Servings 5
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Rich and tasty with a hint of ginger- pumpkin soup is ready in 30 minutes!
Updated Apr 22, 2010
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 teaspoons grated gingerroot
  • 1 clove garlic, finely chopped
  • 3 cups water
  • 1/8 teaspoon pepper
  • 2 vegetarian vegetable or chicken bouillon cubes
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)

Steps

  • 1
    Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently.
  • 2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.

Tips from the Betty Crocker Kitchens

  • tip 1
    The Pilgrims would have loved the rich blend of flavors in this simple, hearty soup. Instead of the canned pumpkin, you can use 2 cups cooked fresh pumpkin or a 16- ounce bag of frozen (thawed) squash.

Nutrition

65 Calories, 3g Total Fat, 1g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
65
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
470mg
Total Carbohydrate
9g
Dietary Fiber
3g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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