Roasted Pumpkin Soup

Ingredients: (Conversion Chart)

• 4 pounds pumpkin, peeled, seeded, and coarsely chopped
• 2 tablespoons finely chopped fresh rosemary
• 3 tablespoons canola oil, divided
• 1 cup chopped onion
• 3 cloves garlic, crushed
• 3 medium leeks, sliced
• 1 cup chopped celery
• 6 cups vegetable broth
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• Sour cream (optional)

Directions:

1. Preheat oven to 425°F.
2. In a large roasting pan, combine the pumpkin, rosemary, and 1 tablespoon oil. Roast in preheated oven until tender, about 45 minutes.
3. Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add onion, garlic, leek, and celery. Cook, stirring, for 2 minutes. Cover, reduce heat to low, and cook, stirring once or twice, until vegetables are tender, about 20 minutes.
4. Add roasted pumpkin mixture and broth to pot and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes. Remove from heat.
5. Transfer mixture, in batches, to a food processor and puree until smooth. Season with salt and pepper.
6. To serve, ladle soup into bowls and top with sour cream, if desired.

Nutrition Info: