For the bowls: 4 small pumpkins
2 teaspoons sugar
kosher salt
For the soup: 3 tablespoons unsalted butter
1/2 small onion - chopped
kosher salt
thyme
2 pounds of butternut squash
1 teaspoon salt
3 tablespoons heavy cream
freshly ground pepper
5 cups water
For the toppings:
croutons
pumpkin seeds
paprika or chili powder
crisp prosciutto, ham or bacon
fried onions
fresh sage or parsley leaves
1. Make the bowls. Preheat oven to 400 degrees. Use a paring knife -cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender - 20-25 minutes.
2. Meanwhile make the soup: Cut the squashes in halves, scooping our seeds and fibers. Cook in microwave until tender. While squash is cooling - Melt the 3 tablespoons unsalted butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Add fresh or dried thyme - a pinch. Increase the heat and cook, stirring occasionally until the onion is soft, about 5 minutes. Scoop out cooked squash and add to pot along with 1 teaspoon sugar and cook, stirring, until glazed, 3-4 minutes. Add 5 cups water and bring to a boil. Reduce heat to simmer, uncovered, 15 to 20 minutes.
Working in batches - transfer the soup to a blender, crack the lid on occasion to let the steam escape. Puree until smooth. Pour batches into large bowl -until finishing pureeing entire batch. Transfer back to saucepan. Stir in heavy cream. Season with salt and pepper, to desired taste. Ladle soup to individual soup bowls. Add topping as desired.
