Ingredients
Method
- Cut the pumpkin in half and scoop out the insides, separating and saving the seeds. Remove the stem.
- Place the halves on a cookie sheet, brush with olive oil and cover with foil. Roast at 350 degrees F for about 1 hour, until soft enough to pierce easily with a knife.
- While the pumpkin roasts, clean the seeds. Spread the damp seeds on a cookie sheet and sprinkle right away with coarse sea salt. Roast at 400 degrees F for a few minutes until crunchy. Set aside.
- Once the pumpkin has cooled, scoop out the flesh into a bowl. You should have about 3 cups.
- Heat 2 tablespoons olive oil in a large pot. Add the shallots, garlic, thyme, salt and pepper and saute until soft, about 5 minutes.
- Stir in the sherry and cook until reduced by half.
- Add the broth and pumpkin puree and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Remove the pot from the heat and blend with an immersion blender until smooth, taking care not to splatter.
- Slowly stir in the heavy cream, then sprinkle with nutmeg and stir to blend.
- Ladle into bowls and top with the roasted pumpkin seeds.
Notes
Roast the pumpkin up to 3 days ahead to make this a quick weeknight soup. Freeze without the cream and add it after reheating.