This seasonal soup has a silky texture and a mild pumpkin flavour, enhanced with a touch of rosemary. Perfect for a soup-and-sandwich or soup-and-salad lunch, it’s also a wonderful starter.
You can use canned pumpkin purée in a pinch rather than making your own. But if you have the time and inclination, the roasted pumpkin adds another whole layer of delicious flavour.Print
- Yield: Serves 6. 1x
For the soup
- 900 g or 2 lb cooked pumpkin (from a 4 to 5 lb pie pumpkin)
- 15 ml or 1 tbsp olive oil
- 27 g or 1 oz unsalted butter
- 150 g or 1 c chopped leeks (from 1 ½ medium leeks, white and light green parts only)
- 1.5 l or 6 c chicken stock (preferably homemade)
- 4 g or 2 tbsp fresh rosemary
- 11 g or 2 tsp kosher salt
For the garnish
- 40 g or 1/3 c walnuts, toasted and coarsely chopped
- Fresh rosemary sprigs
Prepare the pumpkin
- Arrange a rack in the centre of the oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Cut it in half through the stem, scoop out and discard the seeds and stringy bits. Spread the olive oil over the surface of the pumpkin flesh and place the pumpkin halves cut side down on the parchment. Bake until tender when pierced with a knife (45 minutes). When cool enough to handle, separate the skin from the pumpkin and discard the skin.
Prepare the soup
- In a large, heavy pot, heat the butter over medium heat. Sauté the leeks until soft and translucent (3 minutes). Add the pumpkin, stock, rosemary and salt. Cover and cook until the flavours are melded (10 minutes). Using an immersion blender, purée until smooth.
- Serve, garnished with fresh rosemary and walnuts.
Note: this nifty tool is really handy for scooping out squash and seeds.
Adapted from Sunday Soup by Betty Rosbottom.