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Pumpkin Soup in Mini Pumpkin Bowls
60 min
Ingredients
  • subheading: SOUP:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 leeks, thinly sliced
  • 2 garlic cloves, minced
  • One 28-ounce can pumpkin puree
  • 4 cups chicken or vegetable broth
  • Kosher salt and freshly ground black pepper
  • 1 bay leaf
  • 2 teaspoons fresh thyme leaves
  • 6 sage leaves
  • ⅓ cup half-and-half or heavy cream
  • subheading: PUMPKIN BOWLS:
  • 4 small pie pumpkins
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • subheading: TOPPINGS:
  • 4 ounces baby kale or spinach
  • 1 garlic clove
  • ⅓ cup extra-virgin olive oil
  • ¼ cup Parmesan cheese
  • 1½ tablespoons extra-virgin olive oil
  • Reserved pumpkin seeds
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Flaky sea salt
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