Categories: Soup
Ingredients
- 1 7-lb. pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch pieces
- 2 medium onions, thinly sliced
- 1/3 cup olive oil plus 1 tbsp., divided
- 4 tbsp. chopped fresh sage, divided
- 4 tbsp. chopped fresh thyme, divided
- 2 1/4 tsp kosher salt, divided
- 1 tsp ground pepper plus a pinch, divided
- 2/3 cup dry white wine
- 3/4 cup pepitas
- 3 tbsp. maple syrup
- 8 cups chicken broth
- 1 cup water
Directions
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Position racks in upper and lower thirds of oven; preheat to 450. Coat 2 large rimmed baking sheets with cooking spray.
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Toss pumpkin and onions with 1/3 cup oil, 3 tbsp. each sage and thyme and 1 tsp each salt and pepper in a very large bowl. Divide between the prepared baking sheets. Roast, stirring once halfway and switching the pans form top to bottom and back to front, until lightly browned and tender, 25-30 minutes. Remove from the oven and immediately add 1/3 cup wine to each pan, scraping up any browned bits.
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Meanwhile, heat the remaining 1 tbsp. oil in a small skillet over medium heat. Add pepitas, 1/4 tsp salt and pinch of pepper; cook, stirring, until toasted, 2-4 minutes. Add maple syrup and cook, stirring, until well coated and lightly caramelized, 1-3 minutes more. Spread on a parchment-lined plate to cool.
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Transfer the veggies and any accumulated juices to a large stockpot and add broth and water. Stir in the remaining 1 tbsp. each sage and thyme and 1 tsp salt. Cover and bring to a boil over high heat. Reduce heat, partially cover and simmer for 15 minutes.
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Puree the soup with an immersion blender or in batches in a regular blender. Serve the soup topped with the glazed pepitas.