How to make it
5 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 200°C (392°F). Toss the pumpkin cubes with a small amount of olive oil and salt, then roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
30 minHeat the remaining olive oil
In a large pot, heat the remaining olive oil over medium heat. Add the sliced leeks and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
8 minAdd the roasted pumpkin cubes and the rosemary sprig
Add the roasted pumpkin cubes and the rosemary sprig to the pot. Pour in the vegetable broth and bring to a gentle simmer. Let it cook together for 10 minutes to meld the flavors.
10 minRemove the rosemary sprig
Remove the rosemary sprig. Use an immersion blender to process the soup until completely smooth and velvety. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Season with salt and black pepper
Season with salt and black pepper. Serve hot in bowls, garnished with a final drizzle of extra virgin olive oil and toasted pumpkin seeds if desired.
A little kitchen wisdom
For the best flavor, use Mantua pumpkin or Butternut squash. Roasting the pumpkin beforehand intensifies the sweetness, though you can also simmer it directly in the broth for a quicker version.
