Warm up with this nutrient-dense soup, loaded with essential vitamins and minerals. Smoked paprika gives this dish a kick, but standard paprika tastes great too.
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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
- 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.
- Scoop out the flesh (about 3 cups) and set aside. Heat the oil in a large pot over medium-high heat.
- Add the leeks and celery, cover, and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add 5 cups of water, the roasted pumpkin, thyme, salt, paprika, cayenne and black pepper. Bring to a boil and simmer for 5 minutes.
- Use a regular or handheld blender to puree the soup until smooth.
- 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
Makes 6 servings
Each serving contains: Calories 230
Total fat 5g
Saturated fat 1g
Protein 4g
Carbohydrate 47g
Dietary fiber 8g
Sugar 9g
Cholesterol 0mg
Sodium 270mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
