As soon as autumn’s chill sets into the evening air, soup for dinner becomes pure comfort. ‘Tis the season for all things pumpkin; here, they offer a spicy kick and necessary crunch. 

Yield: 5–6 servings

Preheat oven to 425˚ F. Add squash to a bowl with 1/3 cup oil and cumin. Mix well. Place squash on a large sheet pan lined with parchment paper. Season well with salt and pepper. Bake until tender, stirring occasionally, about 50–60 minutes. Remove and cool for 5 minutes.

Add 1/2 of squash and 1 cup stock to a food processor fitted with a metal blade. Purée about 1 minute until smooth. Add squash mixture to a large saucepan. Repeat process with other half of squash and add to pan.

Add 1 1/2 cups water and cream to pan and stir well. If consistency is too thick, add additional water. Heat on stove and add lemon juice. Taste and adjust seasoning, if necessary.

Preheat oven to 350˚F. Line a sheet tray with parchment paper. In a bowl, add pumpkin seeds, oil, and cayenne pepper. Mix well, and season with salt. Spread seeds evenly on tray and bake 10 minutes until crispy.

Divide soup evenly among individual bowls and garnish with pumpkin seeds.