Creamy Pumpkin Soup

1. 1

   1. Heat oven to 400u00b0 F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.

2. 2

   2. Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and 1/2 teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.

3. 3

   3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.