Fall is finally upon us in California – it’s a chilly 59 degrees today! Which means it is time for soup!! This one is from Food & Wine – I love the use of pepitas two ways to add different textures to the creamy soup!
3/4 c raw pumpkin seeds (pepitas)
6 TBSP olive oil
2 tsp sugar
1 large onion, thinly sliced
1 3 lb kabocha squash, peeled, seeded and cut into 1 inch pieces
1 bay leaf
2/3 c white wine
4 c vegetable stock
2 c water
Pumpkin seed oil for drizzling
Preheat the oven to 375°. Spread 1/2 cup of the pumpkin seeds in a pie plate. In another pie plate, toss the remaining 1/4 cup of pumpkin seeds with the 1/2 teaspoon of olive oil, the sugar and a pinch of salt. Bake the pumpkin seeds for 12 minutes, stirring once, until lightly browned and crisp; let cool completely.
Transfer the plain roasted pumpkin seeds to a mini food processor. Add 1/4 cup of the olive oil and pulse until the seeds are ground to a paste. Season with salt.
In a saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened and just starting to brown, 8 minutes. Add the squash and bay leaf and cook, stirring, until the squash just begins to soften, 5 minutes. Add the wine and cook until almost evaporated, 4 minutes. Add the stock and water and bring to a boil. Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes. Discard the bay leaf.
Purée the soup with an immersion blender until smooth.
Garnish with seeds, pesto and a drizzle of pumpkin oil.