This is a perfect autumn soup to celebrate the harvest season. If you're short on time or pumpkins are out of season, substitute 1 (15-ounce) can of puréed pumpkin for the fresh pumpkin.
INGREDIENTS | SERVES 6
- 2 cups large-diced fresh sugar pumpkin, seeds reserved separately
- 3 leeks, sliced
- 1½ teaspoons minced fresh ginger
- 1 tablespoon olive oil
- ½ teaspoon grated fresh lemon zest
- 1 teaspoon fresh lemon juice
- 2 quarts Basic Vegetable Stock or low-sodium canned vegetable stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil, for drizzling
Preheat oven to 375°F.
Clean the pumpkin seeds thoroughly, place them on a baking sheet, and sprinkle with salt. Roast for approximately 5 to 8 minutes, until light golden.
Place the diced pumpkin in a baking dish with the leeks, ginger, and olive oil; roast for 45 minutes to 1 hour, until cooked al dente.
Transfer the cooked pumpkin mixture to a large stockpot and add the zest, juice, stock, salt, and pepper; let simmer for 30 to 45 minutes.
To serve, ladle into serving bowls. Drizzle with extravirgin olive oil and sprinkle with toasted pumpkin seeds.
PER SERVING: Calories: 100 | Fat: 4 g | Protein: 3 g | Sodium: 748 mg | Fiber: 1.5 g | Carbohydrate: 10 g
If you don't have a zester, you can still easily make lemon zest. Simply use your cheese grater, but be careful to grate only the rind and not the white pith, which tends to be bitter.