Creamy Pumpkin Soup

Creamy Pumpkin Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By October, 2011

Nutritional Information

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

Quick Tip

Leeks
To get out the dirt that gets trapped between a leek’s layers as it grows, swish the cut-up white stalks around in a bowl of cold water a few times, remove, change the water, and repeat until the water is clear.

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