Pumpkin Soup with Pumpkin Seed & Leek Topping

A warm and comforting pumpkin soup perfect for cold weather, topped with crispy leeks and toasted pumpkin seeds.

By @gilhulycooks

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 small pumpkins
• 1 shallot
• 1.5 leeks
• 3 celery stalks
• 3 cloves garlic
• 0 olive oil
• 1 shallot
• 1.5 leeks
• 3 celery stalks
• 3 cloves garlic
• 0 salt
• 0 freshly cracked black pepper
• 1 bunch fresh thyme
• 1 bay leaf
• 4 sage leaves
• 2 small pumpkins
• 0 salt
• 32 oz Native Forest coconut milk
• 16 oz water
• 2 small pumpkins
• 1 bunch fresh thyme
• 1 bay leaf
• 4 sage leaves
• 2 tbsp sherry vinegar
• 0.5 remaining half leek
• 1 cup pumpkin seeds
• 0.5 remaining half leek
• 0 olive oil
• 1 tsp Aleppo pepper

Instructions

1. Peel and cut the pumpkins into chunks. Dice the shallot, and slice the leeks, celery, and garlic.
2. Heat a pot over medium heat with a generous amount of olive oil. Add the diced shallot, sliced leeks, and celery. Sweat until soft with little to no color.
3. Add the sliced garlic, season with salt and pepper, and cook until fragrant.
4. Add the thyme, bay leaf, and sage. Cook for another 2 minutes to release all those aromatics.
5. Add the pumpkin chunks and season with salt. Pour in the coconut milk and 2 cans of water. Season again to taste.
6. Let everything simmer for approximately 20 minutes, or until the pumpkin is completely tender.
7. Remove the herbs and blend with an immersion blender. Add the sherry vinegar.
8. Transfer to a high-speed blender and blend for another 2 minutes until completely smooth. Pass through a fine-mesh strainer.
9. Thinly slice the remaining half leek.
10. Add the pumpkin seeds and sliced leek to a pan with enough olive oil to cover. Cook gently until the seeds are toasted and the leeks are golden and crispy. Finish with Aleppo pepper.