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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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
- 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.
Makes 6 servings
Each serving contains:
Total fat 5g
Saturated fat 1g
Dietary fiber 8g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness