Ingredient Checklist


Instructions Checklist
  • Melt butter in large saucepan over medium-high heat. Add onion and carrots; cook 5 minutes, until softened. Add broth, water, pumpkin, apple, ginger, salt, and nutmeg; bring to a boil. Reduce heat to medium-low and simmer about 30 minutes, stirring occasionally. Cool slightly.

Instructions Checklist
  • Using a handheld blender, puree soup in pot, or puree in batches in a standing blender. (Soup may be prepared up to 2 days ahead to this point.) Whisk in cream. Reheat gently. Ladle into a soup tureen.


Heat oven to 375°F. Cut top off a 5- to 6-pound pumpkin. Scrape out seeds and some pulp. Rinse inside with cold water; sprinkle generously with salt and pepper. Replace top and roast 45 minutes, until pumpkin is slightly softened. (Alternatively, microwave pumpkin on high for 20 minutes.)

Nutrition Facts

182 calories; 14 g total fat; 13 g carbohydrates; 3 g fiber; 3 g protein;