Pumpkin Soup in Mini Pumpkin Bowls

Ingredients

• 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
• Pumpkin Bowls
• 4 small pie pumpkins
• 3 tablespoons extra-virgin olive oil
• 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