Pumpkin Soup in Mini Pumpkin Bowls

1. Make the Soup: In a large pot, heat the olive oil and butter over medium heat. Add the leeks and sauté until tender, about 3 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Stir the pumpkin puree and broth into the pot. Season the soup with salt and pepper; add the bay leaf, thyme and sage. Cover the pot and simmer over low heat until the soup develops good flavor, 30 to 40 minutes. Remove the bay leaf. Use an immersion blender to puree the soup smooth inside the pot (or transfer it to a blender or food processor). Stir in the half-and-half.

3. Make the Bowls: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Cut around the stem of each pumpkin to remove the top; scoop out the seeds. Wash the seeds and lay on paper towels to dry. Rub the inside of each pumpkin with olive oil and season with salt and pepper.

5. Transfer the pumpkins to the prepared baking sheet, replace the tops and roast until the flesh is tender but not so soft that it begins to collapse, 20 to 25 minutes.

6. Make the Toppings: In the bowl of a food processor or blender, combine the baby kale and garlic. Gradually add ⅓ cup olive oil olive oil with the machine running, then add the Parmesan. Season with salt and pepper; set aside.

7. In a medium skillet, heat 1½ tablespoons olive oil over medium heat. Add the pumpkin seeds and fry, stirring constantly until lightly toasted, about 2 minutes. Add the smoked paprika, cayenne and flaky sea salt; toss well to combine.

8. To serve, remove the tops from the roasted pumpkin bowls and divide the soup among the bowls. Top each with 2 tablespoons of the kale pesto and 2 tablespoons of the fried seeds.