Creamy Pumpkin Soup

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.