Roasted Pumpkin Soup

Beautiful winter squash and pumpkin

Wedges of Warty Pumpkin


  • 1. Preheat oven to 425°. Wash pumpkin and cut into wedges.
  • 2. Drizzle a large baking sheet with olive oil. Place pumpkin wedges on oiled sheet and drizzle cut edges with additional oil. Roast for 45 minutes or until pumpkin is tender.
  • 3. While pumpkin roasts, heat 1 tablespoon olive oil in a large soup pot over medium heat. Stir in the leeks, onion, garlic, herbs and salt and sweat until translucent, about 10 minutes, stirring occasionally.
  • 4. When pumpkin is soft and caramelized on the cut edges, scoop into the soup pot with the aromatics. Add 6 cups veggie stock and bring to a simmer. Cook, stirring, for about 10 minutes.
  • 5. Puree using an immersion blender or regular blender. Add more veggie stock if it seems too thick.
  • 6. Swirl in the butter, the half and half, and the nutmeg. Season to taste with salt and pepper.