![Whole Baked Pumpkin Soup](https://cdn.statically.io/img/www.foodandwine.com/thmb/Rxu7VTO01J7cwrGThH2RRUv8rSc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/whole-baked-pumpkin-soup-FT-RECIPE0920-c507208da81944fc9508735ce00aa82c.jpg)
Ingredients
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2 (3- to 3 1/2-pound) whole orange pumpkins (such as Hokkaido)
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1 1/2 cups (12 ounces) dry white wine
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2 teaspoons canola oil
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1 cup raw pepitas
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2 1/4 teaspoona fine sea salt, divided
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3/4 cup plus 2 tablespoons unsalted butter (7 ounces), divided
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3 1/2 cups water
Directions
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Preheat oven to 450°F. Line a large rimmed baking sheet with aluminum foil. Place whole pumpkins on baking sheet. Bake in preheated oven until very tender, about 45 minutes.
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Meanwhile, pour wine into a small saucepan. Bring to a boil over medium-high. Boil, without stirring, until wine has reduced by about half, about 10 minutes. Keep warm; set aside.
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Heat oil in a small skillet over medium-high. Add pepitas, and cook, stirring often, until seeds are puffed, about 4 minutes. Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt; set aside. In the same skillet, melt 7 tablespoons butter over medium. Cook, stirring often, until butter browns, about 6 minutes. Set aside.
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Remove skin and stems from pumpkins, and cut pumpkins in half. Scoop out and discard seeds. Working in 3 batches, combine hot pumpkin, 31/2 cups water, and remaining 7 tablespoons butter in a blender. Remove center piece of blender lid to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute per batch. Transfer mixture to a large bowl. Stir in reduced wine and remaining 2 teaspoons salt.
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Sprinkle servings with sautéed pepitas, and drizzle with brown butter.
Make Ahead
Soup can be made up to 2 days in advance and stored in an airtight container in refrigerator. Reheat in a Dutch oven over medium. Make sautéed pepitas and brown butter just before serving.