Creamy Pumpkin Soup
- 1 - 3 lb sugar pumpkin or 3 lbs. kabocha or butternut squash - peeled, seeded and cut into 1 inch pieces
- 5 Tbsp olive oil
- Kosher salt and black pepper
- 4 leeks(white and light green parts only), chopped
- 4 to 6 Cups chicken broth
- Sour cream, croutons, paprika (preferably smoked) and chopped parsley if desired for garnish
- Heat oven to 400. On a rimmed baking sheet, toss pumpkin with 3 Tbsp. oil , 1/2 tsp. salt and 1/4 tsp pepper . Roast, tossing once or twice, till tender 20 - 30 min.
- Meanwhile heat the remaining 2 Tbsp. oil in a large saucepan over med-high heat. Add the leeks and cook, stirring frequently, til tender, 4-6 min. Add the roasted pumpkin, 4 Cups of broth - bring to boil ; reduce heat and simmer for 5 minutes.
- In a blender or using an immersion blender, puree the soup til smooth, adjusting consistency with the remaining broth as necessary. Top soup with sour cream or smooth warm ricotta and croutons and sprinkle with paprika and parsley.
sugar, olive oil, kosher salt, only, chicken broth, sour cream
Taken from www.epicurious.com/recipes/member/views/creamy-pumpkin-soup-51432711 (may not work)