• Serrated knife
• Large, sturdy spoon
• Large sauce pan or Dutch oven
• Blender or food processor

• 1½ pounds pumpkin (weighed before trimming)
• 1 leek, washed, trimmed, and sliced into rings
• 2 potatoes, peeled and diced
• 2 T olive oil
• 1 Q vegetable stock
• ½ t salt
• 1 t pepper
• ½ – 1 t cayenne pepper
• 1 T lemon juice
• ½ c sour cream or crème fraîche, optional

Sauté the pumpkin, leek, and potatoes in olive oil for 5 minutes, stirring frequently.

Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.

Purée the soup and add spices and lemon juice. Ladle into bowls, top with optional sour cream or crème fraîche, and serve.

Wondering what to do with the seeds? Roast ‘em!

Vegetarian Thanksgiving Menu