Sugar-Pumpkin Soup

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

Serves: 6


  • 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.