Pumpkin Soup with Pan Fried Pumpkin Seed Crunch

Preference: Parve
Difficulty: Medium
Occasion: Sukkot
Diet: Vegetarian , Gluten Free , Low Carb , Sugar Free , Vegan , Pescetarian
Source: Family Table by Mishpacha Magazine

Start Cooking

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius) and prepare a baking sheet lined with Gefen Easy Baking Parchment Paper.
Slice off the top of the garlic head, assuring that the tips of the garlic cloves are visible. Place the garlic bulb in a small piece of aluminum foil. Drizzle with one tablespoon oil. Seal the foil and place the garlic on the baking sheet.
Add fresh pumpkin, shallots, and onion to the baking sheet. Drizzle with oil and toss all vegetables until well-coated. Roast uncovered for one hour.
Transfer the roasted vegetables, except the garlic, to a six-quart pot. Add the vegetable broth, salt, and pepper. Push the roasted garlic cloves out of their peels into the soup.
Mix will and bring the mixture to a boil. Lower heat and simmer for 40 minutes.
Puree with an immersion blender. Serve with roasted pumpkin seed crunch.

Place a small frying pan over a burner set to medium heat. Allow the skillet to heat slightly. Dip a pastry brush into the olive oil and brush the bottom of the skillet till well coated.
Pour the pumpkin seeds into the skillet. Stir the seeds continuously until they puff slightly and begin to brown. Transfer the seeds to a bowl and toss with salt, garlic, and pepper.

Note:

This soup freezes beautifully.

Tip:

The pumpkin seed crunch may be prepared in advance and stored in an airtight container or a sealed ziplock bag.