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Pumpkin Soup with Rosemary & Pumpkin Seeds

Pumpkin Soup with Rosemary & Pumpkin Seeds

Makes me wish for October all year long. And if there’s no squash at hand, a can of pumpkin, not pumpkin pie filling, is just as good. The sherry and apple juice really add to the flavors.

Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves 4-6

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Ingredients

4
leeks, rinsed and chopped (3 cups)
1
Tbsp olive oil
1 3
lb(s) butternut squash cut into 1” chunks or 1 (19oz) can pumpkin
1
bay leaf
¾
tsp kosher salt
1
tsp pepper
5
cup chicken broth
¼
cup sherry
1
cup apple juice
¼
cup shelled raw pumpkin seeds
1
Tbsp fresh rosemary
2
tsp olive oil
1
tsp walnut oil (optional, but worth a try)
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Directions

Step 1

Sauté the leeks in a Dutch oven over medium heat in a little

olive oil. Add the
squash, bay leaf, salt and broth and bring to a boil. Reduce

the heat to medium low and simmer gently until the squash is

tender, about 12 minutes. (If you’re using canned pumpkin, you

don’t really need that long, but I like to have the flavors

meld)

Step 2

Puree the soup in batches and reheat over medium heat.

Step 3

In the meantime, place pumpkin seeds and rosemary on a

chopping board and roughly chop.

Step 4

Heat the olive and walnut oil in a small skillet over medium

heat. Add the seeds and rosemary and heat, stirring

occasionally, until fragrant, 2-3 minutes.

Step 5

Ladle the soup in bowls and sprinkle with seeds and

rosemary.

Rate Recipe

My rating for Pumpkin Soup with Rosemary & Pumpkin Seeds
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