Directions:

For the Soup:

In a large pot, heat the olive oil and butter over medium heat, then add the leeks and saute until tender, about 3 minutes.

Add the garlic and saute until fragrant, 1 minute more.

Stir the pumpkin puree and broth into the pot. Season with salt and pepper, then add the bay leaf, thyme, and sage.

Cover the pot and simmer over low heat until the soup develops good flavor, 30 to 40 minutes.

Remove the bay leaf. Use an immersion blender to puree the soup smooth inside the pot (or transfer it to a blender or food processor).

Stir in the half-and-half.

To Make the Bowls:

Preheat your oven to 400 then line a rimmed baking sheet with parchment paper and set aside.

Cut around the stem of each pumpkin to remove the top, then scoop out the seeds.

Wash the seeds and lay on paper towels to dry, then baste the inside of each pumpkin with olive oil and season with salt and pepper.

Transfer the pumpkins to the prepared baking sheet, replace the tops, and roast until the flesh is tender, but not so soft that it begins to collapse, 20 to 25 minutes.

For the Toppings:

In the bowl of a food processor or blender, combine the baby kale and garlic.

Gradually add 1/3 cup olive oil olive oil with the machine running, then add the Parmesan and salt and pepper, then set aside.

In a medium skillet, heat 1 1/2 tablespoons olive oil over medium heat.

Add the pumpkin seeds and fry, stirring constantly until lightly toasted, about 2 minutes.

Add the smoked paprika, cayenne, and flaky sea salt, then toss well to combine.

To Serve:

Remove the tops from the roasted pumpkin bowls and divide the soup among the bowls.

Top each with 2 tablespoons of the kale pesto and 2 tablespoons of the fried seeds. Enjoy!