Francesco Lagnese
Hands-On Time
15 Mins minutes
Total Time
45 Mins minutes
Yield
Serves 8

How to Make It

Step 1

Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.

Step 2

Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

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