Other

Pumpkin, Lobster, and Ginger Soup


Ingredients

  • 3 Tablespoons salted butter
  • 2 cloves garlic, peeled
  • 1 Spanish onion, peeled and diced
  • 2 carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 2 Tablespoons fresh ginger, grated
  • 2 pounds fresh pumpkin, peeled and cut into chunks
  • 2 quarts lobster stock
  • 1 can pumpkin purée
  • 1 Cup white wine
  • 1 Tablespoon Worcestershire sauce
  • 3 Tablespoons brown sugar
  • 2 Cups heavy cream
  • 1 Cup crème fraîche
  • 3/4 Cups cream sherry
  • 2 Cups ooked lobster meat, coarsely chopped
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/3 Cup toasted pumpkin seeds, for garnish

Directions

In a stockpot, melt the butter over medium-high heat.

Add the garlic, onion, carrots, celery, ginger, and fresh pumpkin. Sauté for 15 minutes

Add the stock, pumpkin puréee, and wine. Bring to a boil.

Reduce the heat to medium and simmer until the pumpkin is tender and soft, 25 to 30 minutes.

Add the Worcestershire sauce, brown sugar, cream, crème fraiche, and sherry.

Pureé the soup in the pot using a hand blender or working in batches with a regular blender until smooth.

Stir in the lobster meat and season with salt and pepper.

Garnish each serving with toasted pumpkin seeds.

Nutritional Facts

Servings4

Calories Per Serving1056

Folate equivalent (total)111µg28%


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.


Creamy Pumpkin Ginger Soup

This creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!

Ready In: 1 hour 10 minutes

Level: Easy

Prep: 5 minutes

Cook: 1 hour 5 minutes

Yields: 4 servings

Ingredients

Directions

Step 1

Preheat the oven to 400°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

Step 10

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

Chef's Note: To freeze, omit the yogurt and the garnish until ready to serve. Portion the cooled soup into Ziplock freezer bags and lay the bags flat in a single layer in the freezer. Transfer to the refrigerator the night before reheating, and then reheat over low heat, stirring occasionally, until heated through. Add the yogurt and serve with garnish.