Roasted Pumpkin Soup

Instructions

1. 1

   Prepare Baked or Roasted Pumpkin: Preheat oven to 375 degrees Fahrenheit. Halve, quarter, or cut into slabs the pumpkin. Remove any seeds and strings. Arrange the squash cut side up in a baking pan. Add 1/4 inch water to the pan and cover with foil. Bake until the squash is tender when pierced with a thin knife, 30-45 minutes.

2. 2

   Heat in a soup pot over medium heat: 3 tablespoons butter or vegetable oil. Add 2 large leeks, halved lengthwise, and thinly sliced Cook, stirring, until the leeks are tender but not browned. About 5 minutes.

3. 3

   Stir In: Scrape the cooked squash flesh from the skin and stir it in. Add 4 cups chicken or vegetable broth. Up to 1 tablespoon curry powder or Garam Masala. Bring to a simmer and cook for 20 minutes to marry the flavors, stirring and breaking up the squash with a spoon.

4. 4

   Puree the Soup: Puree the soup with an immersion blender or in batches in a food processor, until smooth. Return to the pot and stir in: 2 cups chicken or vegetable broth. Enough to reach desired consistency. 1 teaspoon salt, or to taste.

5. 5

   Heat through. Serve garnished with croutons and/or reserved toasted seeds.