I had two sugar pumpkins in my kitchen. It is rare to find them this late in the season so I grabbed them as soon as I saw them at the store, even though I didn’t have a plan for them. Then I ended up with two large leeks in the fridge because they come in a bunch of three and we only needed one for a risotto. Just made sense to combine these two ingredients into a soup!
Paleo and Whole 30 pumpkin leek soup
Ingredients:
4 tbl. ghee
2 small sugar pumpkins
2 leeks, only white and light green section, chopped
2 cloves garlic, minced
1 quart organic low sodium chicken (or vegetable) broth
Kosher salt
Pepper
Method:
Preheat oven to 425°F. Halve pumpkins and coat flesh with olive oil and season with salt and pepper. Bake pumpkins cut side down on a baking sheet lined with aluminum foil at 425°F until flesh is soft (fork tender), 20-40 minutes. Remove and discard seeds and membranes once cooked. In a large pot over medium heat melt ghee then add leeks. Sauté until leeks are soft, add garlic and sauté 2 more minutes. Scoop roasted pumpkin flesh from skin and add to pot. Add chicken broth and puree with an immersion blender until smooth. Season to taste with salt and pepper. Would be even better topped with some crispy bacon!
Delicious Primal Cooking 
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