1 2-poundsPumpkin (or winter squash, such as butternut or kabocha)
addSalt and Pepper
3 tablespoonsOlive Oil
1Large Onion (sliced)
2Garlic Cloves (minced)
3 cupsVegetable Stock (or chicken)
add pinchNutmeg (freshly grated)
to taste pinchCayenne (or smoked paprika, more or less)
Step 1:Preheat oven to 400F. Slice squash in half lengthwise. Scoop out the seeds and discard. Season the squash halves generously with salt and pepper. Drizzle each with 1 tablespoon olive oil. Rub olive oil around the squash to lightly coat.
Place the squash, cut side down, on a baking sheet. Bake until browned and tender, about 45 minutes. When cool enough to handle, scoop out the flesh and discard skin.
Heat remaining 3 tablespoons olive oil in a soup pot over medium heat. Add onion, season with salt and pepper, and sauté until tender and sweet, 15 to 20 minutes. Add garlic and sauté for 1 minute.
Step 4:Transfer to a blender, along with cooked squash and stock. Blend until smooth. Transfer back to the soup pot and season with salt, pepper, nutmeg and cayenne or paprika.
Step 5:Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Ladle into bowls and top with croutons and toasted pumpkin seeds.
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