Ingredients

serves 8

　　1 sugar pumpkin (about 2 pounds), cut into 8 wedges (do not remove seeds)

　　6 ounces shiitake mushrooms

　　4 medium leeks, trimmed and cut crosswise into 1 1/2-inch pieces, rinsed well

　　3 tablespoons extra-virgin olive oil

　　Coarse salt

　　12 large sprigs fresh thyme

　　10 large fresh sage leaves

　　6 garlic cloves (do not peel)

　　2 shallots, thinly sliced

　　6 large sprigs fresh flat-leaf parsley

　　1 bay leaf

　　Freshly ground pepper

　　

Step 1

Preheat the oven to 375°F. Place 7 pumpkin wedges on a heavy rimmed baking sheet. Peel and seed the remaining wedge, and cut into 1/2-inch cubes; set the cubes aside and add peel and seeds to baking sheet. Remove the stems from 2 mushrooms; thinly slice the caps, and set the sliced caps aside with reserved pumpkin cubes. Add the stems and remaining mushrooms to the baking sheet. Julienne 2 white pieces of leek, and set aside with the reserved pumpkin and mushroom; set aside remaining leeks.

　　

Step 2

Drizzle the pumpkin and mushrooms on baking sheet with the oil, and sprinkle with 1/2 teaspoon salt; toss to coat. Add the thyme, sage, and garlic to sheet, and toss to combine; spread out in a single layer. Bake until the pumpkin is lightly browned and garlic is soft, 40 to 45 minutes.

　　

Step 3

Transfer the roasted vegetables to a large stockpot. Place the hot baking sheet on a stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon. Add the deglazed liquid to pot. Add the leeks, shallots, parsley, bay leaf, and 12 cups water. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, 45 minutes. Uncover, and raise heat to medium. Cook 15 minutes more. Pour through a fine sieve into a medium saucepan; discard solids.

　　

Step 4

Add the reserved julienned leek, pumpkin, and mushrooms to the saucepan, and season with salt. Bring to a simmer over medium heat; cook until the vegetables are tender, about 10 minutes. Season with salt and pepper, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.