Gingered Pumpkin Soup | Midwest Living

Gingered Pumpkin Soup

Gingered Pumpkin Soup

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  • Makes: 8 servings
  • Start to Finish 20 mins

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Maple syrup adds sweetness to this creamy seasonal side dish or appetizer.


  • 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 maple syrup
  • 2 teaspoons grated fresh ginger or 1/4 teaspoon ground ginger
  • Salt
  • Ground black pepper
  • Shelled pumpkin seeds (pepitas) (optional)
  • Maple sugar or packed brown sugar (optional)


  1. In a large saucepan melt the 1 tablespoon butter over medium heat. Stir in pumpkin, broth, half-and-half, light cream, or milk, maple syrup, and ginger. Bring mixture just to boiling. Season to taste with salt and pepper. Garnish each serving with pumpkin seeds and sugar, if you like. Makes 8 appetizer or 4 side-dish servings.

Nutrition Facts

(Gingered Pumpkin Soup)

Servings Per Recipe 8, cal. (kcal) 128, calcium (mg) 71, sodium (mg) 544, Fat, total (g) 6, chol. (mg) 15, pro. (g) 3, vit. A (IU) 22983, iron (mg) 2, carb. (g) 17, vit. C (mg) 5, fiber (g) 3, sat. fat (g) 3

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