Decadent browned butter sauce is an optional topping for this hearty, wholesome soup that puts your wintered over (or fresh!) pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature. Tip: You can swap in canned pumpkin puree (about two cans) if fresh pumpkins aren't in season!
1 med. sugar pumpkin, roasted and cooled
2 T. extra-virgin olive oil
8 whole stems thyme
1 T. picked thyme leaves
3 T. unsalted butter (Optional)
2 lg. leeks, quartered lengthwise and finely chopped
1 sm. yellow onion, finely sliced
1 qt. low-sodium vegetable stock
2 bay leaves
2 T. maple syrup
1 T. juice from 1 lemon