Pumpkin Soup

By devogirl

vegetarian, autumn, winter, healthy,

Ingredients

• 2 cups large-diced fresh pumpkin, seeds reserved separately
• 3 leeks, sliced
• 1 1/2 tsp minced fresh ginger
• 1 Tbsp olive oil
• 1/2 tsp grated fresh lemon zest
• 1 tsp fresh lemon juice
• 2 quarts vegetable stock
• salt to taste
• pepper to taste
• 1 Tbsp evoo

Details

Servings 6
Preparation time 70mins
Cooking time 115mins

Preparation

Step 1

1. Preheat oven to 375F

2. Clean pumpkin seeds thoroughly, place them on a baking sheet, and sprinkle with salt. Roast for 5-8 mins, until light golden.

3. Place diced pumpkin in a baking dish with the leeks, ginger and olive oil; roast for 45-60 mins; until cooked al dente.

4. Transfer the cooked pumpkin mix to a large stockpot and add the zest, juice, stock, salt and pepper; let simmer 30-45 mins.

5. To serve, ladle into serving bowls. Drizzle with evoo and sprinkle with toasted pumpkin seeds.