Spiced Pumpkin Soup with Ginger Browned Butter

Spiced Pumpkin Soup with Ginger Browned Butter
Photo by Annabelle Breakey


  • 1/8 teaspoon ground cloves
  • ¼ teaspoon freshly ground nutmeg
  • About 1 tsp. salt
  • 2 tablespoons plus 1 tsp. freshly grated ginger, divided
  • 1 teaspoon ground ginger
  • 7 tablespoons butter, divided
  • 8 cups reduced-sodium chicken broth, divided
  • + 7 more ingredients
    • ½ cup packed light brown sugar
    • 2 pounds Sugar Pie or other baking pumpkin
    • 2 medium onions, chopped
    • 1/8 teaspoon freshly ground cardamom seeds (from about 4 pods)
    • 4 cloves garlic, chopped
    • 2 pounds butternut or acorn squash
    • 2 carrots, peeled and chopped

1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour.2. Meanwhile, melt 3 tbsp. butter ...

View full recipe at My Recipes


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