Soup

• 1 large sugar or pie pumpkin, cut in half with seeds removed and reserved (plus 4 small ones if making pumpkin bowls)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 tbsp unsalted butter
• 2 small shallots, chopped
• 1 tsp fresh thyme, chopped
• 4 cups chicken broth
• 1 cup coconut milk
• 1 cup water
• 1 tsp cayenne pepper (adjust to taste)
• ¼ tsp nutmeg
• 1 tbsp pure maple syrup
• 1 pinch crushed red pepper flakes
• 1 head garlic (whole, for roasting)

Sage Pesto

• 1 clove roasted garlic (or 1 raw garlic clove as substitute)
• 1 cup fresh parsley
• ½ cup fresh sage
• ¼ cup shelled pistachios
• ¼ cup olive oil
• ¼ cup crumbled blue cheese (substitute feta or parmesan if preferred)
• ¼ tsp black pepper
• Salt, to taste

Fried Pumpkin Seeds

• Reserved pumpkin seeds from above
• 1 tbsp coconut milk
• 1 tbsp flour
• 1 tsp chipotle chili powder
• ¼ tsp brown sugar
• ½ tsp black pepper
• Olive oil, for frying (approximately 2 tbsp)
• Salt, to taste

Optional Roasted Pumpkin Bowls

• 4 small pumpkins for serving bowls (optional)
• Olive oil, salt, and pepper for coating