Creamy Pumpkin Soup

Creamy Pumpkin Soup
Lisa Hubbard
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Serves 4


3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces
olive oil
kosher salt and black pepper
leeks (white and light green parts only), chopped
4 to 6
low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for serving


  1. Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.
  3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.
Sara Quessenberry and Kate Merker
September 2011

Nutritional Information

  • Per Serving
  • Calories 324
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 6 mg
  • Sodium 677 mg
  • Protein 10 g
  • Carbohydrate 36 g
  • Sugar 9 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 125 mg
What does this mean? See Nutrition 101.

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