Top bowls of this sweet and smoky soup with a variation on traditional pesto.
Makes 6 to 8 servings
Pesto
3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup raw, hulled pumpkin seeds (about 4 ounces)
1/4 cup (packed) fresh parsley leaves
2 garlic cloves
3/4 cup olive oil
1 teaspoon fresh lemon juice
Soup
2 carrots, chopped (1 1/2 cups)
1 large onion, chopped
4 garlic cloves, minced
1 bay leaf
3 tablespoons extra-virgin olive oil
1 (4- to 4 1/2-pound) pumpkin seeded, peeled and cut into 1-inch pieces (about 9 cups)
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
5 cups vegetable broth
3 1/2 cups water
For the pesto, place the pumpkin seeds and garlic in a food processor, and process until a thick paste forms. Add the olive oil in a steady stream; add the lemon juice. Add the sage and parsley, and process until smooth.
For the soup, cook the carrots, onion, garlic and bay leaf in olive oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.
Blend soup with an immersion blender or in batches in a food processor until smooth. Top with the pesto and serve hot.
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