Roasted Pumpkin Soup with Glazed Pepitas
You'll need a pie pumpkin, not the carving kind, for this healthy soup recipe. Roasting the pumpkin brings out a sweet, almost smoky flavor and creates a soup with depth and character. Store-bought pepitas are a good topper, but the homemade glazed ones here are really special. Serve with a swirl of crème fraîche, sour cream or smoked olive oil, if desired.
To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Store pepitas at room temperature for up to 3 days.
Tip: Not to be confused with those used for jack-o'-lanterns, pie pumpkins (also known as sugar pumpkins) have a sweet flavor and smooth texture when cooked and pureed. Look for ones between 4 and 8 pounds.
2 fat, 1/2 starch, 1/2 vegetable