Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Can be garnished with fresh cilantro and/or toasted pumpkin seeds

Ingredients Nutrition


  1. Preheat oven to 400. Place pumpkin cut-side-down on an oiled baking sheet. Bake until easily pierced with a fork, 35-45 minutes. Let cool. Then, scoop the pulp out of the pumpkin. Discard the skin.
  2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger. Stir for 5-10 minutes until tender but not browned.
  3. Stir in pumpkin with 4 cups of vegetable stock. Bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon.
  4. Puree until smooth.
  5. Return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. Heat through.
  6. Garnish with chives.