Roasted Pumpkin Soup with Brown Butter and Thyme

Ingredients

• 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 whole stems thyme, plus 1 tablespoon picked thyme leaves
• 6 tablespoons unsalted butter
• 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped
• 1 small yellow onion, finely sliced
• 1 quart homemade or store-bought low-sodium vegetable or chicken stock
• 2 bay leaves
• 2 tablespoons maple syrup
• 1 tablespoon juice from 1 lemon

Directions

1. Set an oven rack in the lower-middle position and heat the oven to 375 degrees F. Cut the pumpkins in half using a heavy chef's knife or cleaver, then scrape out the seeds and either discard them or set them aside for another use. Coat the pumpkins all over with oil, then season with salt and pepper. Arrange them cut-side down on a foil-lined rimmed baking sheet, scatter the whole thyme stems over the top, and roast until the flesh is fully tender, turning them over midway through, 1 to 1 1/2 hours total. Take them out of the oven and let them sit until they are cool enough to handle. While the pumpkins cool, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Stir in the leeks and onion and cook, stirring often, until they soften without browning, about 4 minutes. Pour in the stock and maple syrup, and bring the mixture to a simmer.
2. With a large spoon, scrape the pumpkin flesh into the pot. Throw away the stems and skins. Simmer for 15 minutes more, then take out the bay leaves and discard them.
3. Blend the soup in batches until very smooth, then pass it through a fine mesh strainer to remove any bits or fibers. Taste and season with salt and pepper.
4. For serving, melt the remaining 4 tablespoons butter in a small skillet over medium heat, swirling the pan the whole time, until the foam settles and the butter turns deep brown and smells nutty, about 1 minute. Take the skillet off the heat and stir in the remaining 1 tablespoon thyme leaves; they will sizzle in the hot butter. Stir in the lemon juice and season the brown butter with salt to taste.
5. Spoon the soup into bowls, drizzle with the thyme brown butter, and serve right away.