PUMPKIN AND LEEK SOUP

Pumpkin soup is my favorite thing to eat when I am in the Swiss Alps — it is a special, seasonal soup that I just can’t get enough of. Soup in general is the best thing to eat when it is just freezing outside, so I thought I would make a large pot for my family tonight. I used leeks instead of regular onions which gave it a delish flavor, as well as sweet potatoes and tons of warming spices. 

Ingredients:

3 cups of fresh pumpkin, chopped

2 sweet potatoes

1 large leek

2 pieces of fresh ginger

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

1 tsp sea salt

1 tsp ground black pepper

3 tbsp extra virgin olive oil

Fresh cilantro 

4 cups of water or vegetable stock

Directions:

Heat the oven to 400F. Chop the pumpkin, sweet potatoes and leeks and place on a baking sheet. Drizzle 2 tbsp of the olive oil on the vegetables as well as the cumin, paprika, cinnamon, ginger, turmeric, sea salt and black pepper. Roast for 30 minutes until slightly brown. Place the vegetables in a large soup pot and add the water or stock and 1 tbsp of the olive oil. Bring to boil and then let simmer for a minimum of 30 minutes. The longer the better! Season with salt and pepper to taste and blend until smooth. Garnish with fresh cilantro or parsley.