Winter pumpkin soup

Ingredients:

Pumpkin soup

• 2 medium kabocha or butternut squash (about 2 kg)
• 2 tbsp + 1 tsp extra-virgin olive oil
• 2 white corn tortillas, torn into pieces
• 4 carrots, chopped
• 1 red onion, chopped
• 1 red Fresno or jalapeño pepper, chopped (remove seeds to reduce heat)
• 2 cloves garlic, finely chopped
• 1 tsp ground cumin
• 6 cups lightly salted chicken or vegetable broth

Toppings

• Pomegranate seeds
• Green onions
• Sour cream mixed with lemon juice and zest
• Roasted pumpkin seeds
• Fried bacon

Preparation:

1. Preheat oven to 425°F (220°C). Cut the pumpkin in half lengthwise and scoop out the seeds. Rub the pumpkin with 1 teaspoon of olive oil and sprinkle the cut sides with salt and black pepper. Place cut-side down on a baking sheet and roast until tender, about 30 minutes (a fork should pierce the skin easily). Set aside until the pumpkin is cool enough to handle, then transfer to a bowl and peel off the skin.
2. In a large saucepan or Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add the tortilla pieces and cook, stirring occasionally, until golden brown, 3-4 minutes. Add the carrots, red onion, chili pepper, garlic, cumin, 1 teaspoon salt, and a few freshly ground black pepper. Cook, stirring, until the onion is soft, about 4 minutes.
3. Add the roasted pumpkin, broth, and 3 cups of water. Bring to a boil, reduce heat, and simmer until the carrots are very tender, about 25 minutes. Remove from heat and let cool slightly.
4. Pour the soup into a blender in several batches and puree; return to the saucepan. Alternatively, puree the soup in the saucepan with an immersion blender. Add up to 1 cup of water if the soup is too thick and reheat as needed. Season with salt and pepper. Serve the pumpkin soup with toppings.