How to Make Creamy Pumpkin Soup

1 2-pound fresh pumpkin (preferably sugar pumpkin variety) or other winter squash such as kabocha, butternut squash, or sweet potatoes

2 tablespoons olive oil

1 small yellow onion, diced (or 2 leeks, white and light green parts only)

3 garlic cloves, peeled and minced

1 tablespoon fresh thyme leaves

1 teaspoon salt

½ tablespoon freshly ground black pepper

¼ teaspoon cayenne pepper

2 to 3 cups homemade chicken stock (or low-sodium chicken broth or vegetable broth)

¼ cup heavy cream (or coconut milk), for garnish

¼ cup pepitas (roasted pumpkin seeds), for garnish

Directions at masterclass.com

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