Pumpkin Soup with Toasted Pumpkin Seed Pesto Recipe - Los Angeles Times

Name: Pumpkin Soup with Toasted Pumpkin Seed Pesto Recipe - Los Angeles Times
Ingredients: 1/2 cup raw, shelled pumpkin seeds; 3/4 teaspoon salt, divided; 6 to 8 tablespoons pumpkin seed oil; 2 butternut squash (you can also substitute kabocha, pumpkin, bon-bon or acorn squash); 2 tablespoons butter; 2 tablespoons olive oil; Salt; Ground nutmeg; 2 onions, diced; 12 to 14 whole garlic cloves, peeled; 2 sprigs sage; 2 sprigs rosemary; 3 sprigs thyme; 1 cup white wine; 1 quart chicken or vegetable broth; 1/2 cup chopped canned whole tomato in juice; Cayenne pepper, if desired; Heavy cream, if desired; Pumpkin seed pesto, for garnish; Whipped cream, if desired, for garnish

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Ingredients

1/2 cup raw, shelled pumpkin seeds
3/4 teaspoon salt, divided
6 to 8 tablespoons pumpkin seed oil
2 butternut squash (you can also substitute kabocha, pumpkin, bon-bon or acorn squash)
2 tablespoons butter
2 tablespoons olive oil
Salt
Ground nutmeg
2 onions, diced
12 to 14 whole garlic cloves, peeled
2 sprigs sage
2 sprigs rosemary
3 sprigs thyme
1 cup white wine
1 quart chicken or vegetable broth
1/2 cup chopped canned whole tomato in juice
Cayenne pepper, if desired
Heavy cream, if desired
Pumpkin seed pesto, for garnish
Whipped cream, if desired, for garnish