Health Essentials from Cleveland Clinic

Ingredients

4½-pound sugar pumpkin or kabocha squash
2 tablespoons extra-virgin olive oil
3 leeks (white and light green part), sliced into thin half moons and rinsed
1 stalk celery, thinly sliced
2 cloves garlic, peeled and smashed
2 teaspoons fresh thyme leaves, plus more for serving
¾ teaspoon kosher salt
¾ teaspoon smoked paprika, plus more for serving
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper

Directions

1. Heat the oven to 400°F. Cut the pumpkin in half and scoop out the seeds. Place the cut sides down on a sheet pan and roast until tender, 50 to 60 minutes.
2. Scoop out the flesh (about 3 cups) and set aside. Heat the oil in a large pot over medium-high heat.
3. Add the leeks and celery, cover, and cook, stirring occasionally, until tender, 8 to 10 minutes.
4. Stir in the garlic and cook until fragrant, about 1 minute.
5. Add 5 cups of water, the roasted pumpkin, thyme, salt, paprika, cayenne, and black pepper. Bring to a boil and simmer for 5 minutes.
6. Use a regular or handheld blender to puree the soup until smooth.
7. If the soup is too thick, add more water as necessary and heat until warm. Serve topped with the extra thyme leaves and a sprinkle of paprika.

Nutrition information