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

Serves: 6


  • 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.