Creamy Pumpkin Ginger Soup

Step 1

Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 2

Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.

Step 3

Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.

Step 4

Let cool, and then remove the peel from the pumpkin.

Step 5

Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.

Step 6

Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.

Step 7

Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.

Step 8

Puree using an immersion blender until smooth. Add the Greek yogurt and blend.

Step 9

Pour into 4 bowls.

Step 10

Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.