Ingredients
1acorn squash,large, halved and seeds scooped out
2tbspolive oil
1shallot,finely chopped
1clovegarlic,pressed or minced
1cuppumpkin puree
1tspsalt,plus more, to taste
1tspancho chile powder,or regular chile powder
1tspground cumin
½tspdried oregano
¼tspground coriander
ground cloves,small pinch
3cupsvegetable broth,or water
½lemon,juice
¼cuppepitas,green pumpkin seeds
½tspolive oil
¼tspancho chile powder,or regular chile powder
¼tspground cumin
pinchground coriander
salt,to taste
3tbspcrème fraîche,optional, replace with a tiny splash of olive oil for vegan/dairy-free soup
Preparation
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender.
Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin.
In a medium pot or Dutch oven, warm the oil over medium heat until shimmering. Add the shallot and cook for about 2 minutes until softened.
Add the garlic, reserved squash, pumpkin, 1 teaspoon salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes, until the spices are fragrant.
Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.
Using an immersion blender, blend the soup for about 30 seconds to 1 minute until smooth.
Return the soup to the pot and set it over low heat to keep it warm. Taste the soup and add more salt until the spices really sing, around ½ teaspoon for vegetable broth or 1 teaspoon if you used water.
In a small skillet over medium heat, add the pepitas, olive oil, chile powder, cumin, coriander and a pinch of salt. Toss to combine and toast for 3 to 5 minutes, or until the pepitas’ edges are turning lightly golden brown.
Divide the soup among bowls and drizzle a bit of crème fraîche or olive oil on top. Top with a sprinkle of pepitas and serve.
