Pumpkin Soup with Walnut Crispies

By Pinch of Yum · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Halve the pumpkin or squash (side to side for a pumpkin, lengthwise for a squash), scoop out the seeds and pulp, score the flesh with a knife, and place cut side up on a sheet pan.
3. Peel away the loose papery skin from the garlic head, halve it crosswise, rub the cut garlic over the squash, then tuck thyme and garlic into each cavity. Drizzle with olive oil and some salt.
4. Roast for 45 minutes, more or less depending on the size of the pumpkin.
5. Meanwhile, mix the melted butter, brown sugar, 1/2 tsp kosher salt and black pepper in a small bowl.
6. When the timer goes off, add the walnuts to the pan and toast them with the squash for another 8-10 minutes.
7. Toss the toasted walnuts in the butter and sugar mixture, right on the sheet pan.
8. Remove the herbs, scoop the squash flesh into a blender, add 3-4 roasted garlic cloves and about 1 cup of broth, and puree until very smooth, in batches if needed, adding broth until the soup reaches the desired consistency.
9. Transfer the purée to a saucepan, season with salt, stir in the half and half if using, and adjust to taste.

Summarized from Pinch of Yum's video. Watch it for the details.

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GarlicBrown sugarWalnutHalf & halfButternut squash