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Creamy Pumpkin Soup

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



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.