Roasted Pumpkin Soup
This is a perfect autumn soup to celebrate the harvest season. If you’re short on time or pumpkins are out of season, substitute a 15-ounce can of puréed pumpkin (not pumpkin pie filling) for the fresh pumpkin.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 48 minutesDifficulty: Easy
- 1 medium sugar pumpkin, peeled, seeded, and chopped (reserve seeds)
- 1 tsp. kosher salt
- 3 medium leeks, sliced
- 1 1⁄2 tsp. minced ginger
- 2 Tbsp. olive oil, divided
- 8 cups vegetable broth
- 1 tsp. lemon juice
- 1⁄2 tsp. grated lemon zest
- 1 tsp. ground black pepper
- Preheat oven to 375°F.
- Toss pumpkin seeds with salt and place on a baking sheet. Bake 8 minutes or until lightly browned. Remove from oven and set aside.
- In a large bowl, toss pumpkin, leeks, ginger, and 1 tablespoon olive oil. Transfer to a large baking sheet and roast for 45 minutes or until tender.
- Combine broth, lemon juice, zest, and pepper in a large stockpot. Add roasted pumpkin. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 45 minutes. Carefully puree soup in batches until smooth.
- To serve, ladle into serving bowls. Drizzle with remaining olive oil and sprinkle with toasted pumpkin seeds.