Yields: 12 servings
1 7 lb pie pumpkin or winter squash, peeled, seeded and cut into 1 inch pieces
2 medium onions, thinly sliced
1/3 c. extra virgin olive oil plus 1 tbs, divided
4 tbs chipped sage, divided
4 tbs. chopped thyme, divided
1 1/4 tsp kosher salt, divided
1 tsp ground pepper plus a pinch, divided
2/3 c dry white wine
3/4 c pepitas
3 tbs maple syrup
8 c low sodium chicken broth
1 c water
- position racks in upper and lower thirds of oven. Preheat to 450 degrees. Coat 2 large rimmed baking sheet with cooking spray
- toss pumpkin (or squash) and onions with 1/3 c oil, 3 tbs of 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 from top to bottom and back to front, until lightly browned and tender, 25 to 30 minutes. Remove from the oven and immediately add 1/3 c wine to each pan, scraping up any browned bits.
- meanwhile, heat the remaining 1 tbs oil in a small skillet over medium heat. Add pepitas, 1/4 tsp salt and the remaining pinch of pepper; cook, stirring, until toasted 2 to 4 minutes. Add maple syrup and cook, stirring, until well coated and lightly caramelized, 1 to 3 minutes more. Spread on a parchment lined plat to cool.
- Transfer the vegetables and any accumulated juices to a large stockpot and add broth and water. Stir in the remaining 1 tbs 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.
- puree the soup with an immersion blender or in batches in a regular blender. Serve the soup topped with glazed pepitas.
Author: Eating Well