Ingredients
- 1 3-pound sugar pumpkin or 3 pounds butternut squash – peeled, seeded, and cut into 1-inch pieces
- 5 tablespoons Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil
- Sea salt and black pepper
- 4 leeks (white and light green parts only), chopped
- 4 to 6 cups low-sodium chicken broth – can substitute vegetable broth
- Sour cream, croutons, and paprika (preferably smoked), for serving
Instructions
- Heat oven to 400° F
- On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil , ½ teaspoon salt, and ¼ teaspoon pepper
- Roast, tossing once, until tender, 20 to 25 minutes
- 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 ½ teaspoon salt and bring to a boil
- Reduce heat and simmer for 5 minutes
- In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary; you could instead use a handheld immersion blender in the saucepan
- Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired
