Roasted Pumpkin Soup With Brown Butter and Thyme Recipe | Recipe Cart | Recipe Cart

Ingredients

• 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 whole stems thyme, plus 1 tablespoon picked thyme leaves
• 6 tablespoons (3/4 stick) unsalted butter
• 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)
• 1 small yellow onion, finely sliced (about 3/4 cup)
• 1 quart homemade or store-bought low-sodium vegetable or chicken stock
• 2 bay leaves
• 2 tablespoons maple syrup
• 1 tablespoon juice from 1 lemon