This is a perfect autumn soup to celebrate the harvest season. If youʼre short on time or pumpkins are out of season, substitute 1 can (15 ounces) of puréed pumpkin for the fresh pumpkin.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- 2 cups flesh from a sugar pumpkin, peeled and diced
- 3 medium leeks, white parts only, sliced
- 1½ tsp. minced gingerroot
- 1 Tbsp. olive oil
- ½ tsp. lemon zest
- 1 tsp. fresh lemon juice
- 2 quarts vegetable stock
- ⅛ tsp. ground black pepper
- ½ cup pumpkin seeds, toasted
- Preheat oven to 375°F.
- Spread cubed pumpkin in a 9" × 13" baking dish with leeks, ginger, and olive oil, and toss to coat; roast for 45 minutes, until cooked al dente.
- Transfer cooked pumpkin mixture to a large stockpot and add zest, juice, stock, and pepper; let simmer for 45 minutes.
- Transfer mixture to a food processor or blender, working in batches if necessary; purée until smooth.
- To serve, pour into serving bowls and sprinkle with toasted pumpkin seeds.