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! Creamy Pumpkin Ginger Soup Go to recipes By Skinnytaste American Soups Skinnytaste & StonyfieldThis 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: Prep: 5 minutes Cook: 1 hour 5 minutes Yields: 4 servings Print RecipeIngredients3 lb sugar pumpkin, halved, seeded, and quartered6 fresh thyme sprigs1.5 Tbsp olive oil1 tsp kosher saltpinch fresh black pepper, to taste1 Tbsp butter2 large shallots, chopped3 C vegetable or chicken broth, plus more if needed1 Tbsp fresh grated ginger3 fresh sage leaves, chopped1/8 tsp fresh nutmeg, plus more for garnish1/4 C Stonyfield Organic Greek Plain Nonfat Yogurt1 chopped chives, for garnish1 pepitas, optional for garnishdirectionsStep 1Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.Step 2Place 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 3Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.Step 4Let cool, and then remove the peel from the pumpkin.Step 5Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.Step 6Add 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 7Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.Step 8Puree using an immersion blender until smooth. Add the Greek yogurt and blend.Step 9Pour into 4 bowls.Step 10Serve 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.