Harissa-Spiced Butternut Squash Soup with Toasted Pumpkin Seeds | Christopher Kimball’s Milk Street

Ingredients

• ½ cup pumpkin seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon harissa paste
• 1 tablespoon sweet paprika
• 2 teaspoons cumin seeds OR ground cumin
• 2 medium leeks, white and light green parts thinly sliced, rinsed and drained
• Kosher salt and ground black pepper
• 2 pound butternut squash, peeled, seeded and cut into ½-inch chunks