Rating: 3.5 stars
77 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 24
  • 2 star values: 20
  • 1 star values: 3
Sara Quessenberry and Kate Merker

Gallery

Credit: Lisa Hubbard

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

324 calories; fat 18g; saturated fat 3g; cholesterol 6mg; sodium 677mg; protein 10g; carbohydrates 36g; sugars 9g; fiber 3g; iron 5mg; calcium 125mg.
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