Serves 6

This is a perfect autumn soup for the season when pumpkins are ripe.

2 cups large-diced fresh 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 (see recipe on page 106)

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon extra-virgin olive oil

• Preheat oven to 375°.

• 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 extra-virgin olive oil and sprinkle with toasted pumpkin seeds.

Zesting

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 not the white pith, which tends to be bitter.