SIMPLE ROASTED PUMPKIN SOUP WITH SMOKY ROASTED PUMPKIN SEEDS

During the cold weather, my motto is that any vegetable that can be puréed, will be puréed. And no vegetable does such a good job of blending into silky, soupy submission quite like the pumpkin. Its subtle sweetness shines through with each bite, balancing savory onion, forest-like sage, and a smoky pumpkin seed garnish. Often, when I eat vegetable soups, I never feel entirely satisfied; soup is always the partner of something heartier, but this deeply rich one carries me through even the most active, blustery fall and winter afternoons.

Serves 4–6

1 (2–3 pound) sugar pumpkin or other small roasting pumpkin, peeled, seeds reserved, and cut into rough pieces

1 onion, peeled and cut into rough pieces

3 cloves garlic, peeled, left whole

8 whole fresh sage leaves

2 tablespoons extra-virgin olive oil

1 teaspoon salt

ground black pepper, to taste

3 cups low-sodium vegetable stock

2 tablespoons 35% heavy whipping cream or full-fat coconut milk, plus more for serving

Smoky Roasted Pumpkin Seeds (see page 252), for serving

Preheat oven to 375ºF. On a large-rimmed baking sheet, toss pumpkin, onion, garlic, and sage with oil, salt, and pepper. Roast for 45 minutes. Transfer vegetables to a blender or large pot for blending with an immersion blender, along with stock and cream (if your blender jug is small, you may need to do this in batches); blend until smooth. Transfer to a large pot to heat over medium, stirring often, until very hot. Serve with a swirl of cream and sprinkle of pumpkin seeds.

NOTES

If you prefer a thinner soup, add vegetable stock ½ cup at a time until desired consistency.

Soup can be frozen for up to 3 months.