Pumpkin Soup

Posted By ,November 1, 2011

Pieces of pumpkin sitting on leaves

(BlackDoctor.org) — Hmmm…what should you do with all that leftover pumpkin? How about a bowl of something savory, nutritious…and of course, delicious? Delicately seasoned and a good source of fiber, calcium and protein, this recipe is sure to become one of your family’s fall favorites!

Prep Time:20 minutes
Cook time:30 minutes

• 1 3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces
• 5 tablespoons olive oil
• Salt and black pepper to taste
• 4 leeks (white and light green parts only), chopped
• 4 to 6 cups low-sodium chicken broth


Optional for serving: Sour cream, croutons, and paprika (preferably smoked)

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).