I cup sugar
I tablespoon lemon juice
2 tablespoons unsalted butter 1/, cup chopped
1/1 cup black sesame seeds Flaky sea salt
3 lb. pumpkin sugar pie pumpkin, cut in half and seeded
4 tablespoons olive oil
I onion, diced
I pound sweet potatoes, peeled and diced
2 cloves garlic, peeled
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
2 tablespoons white or yellow miso
I quart vegetable stock
I tablespoon sherry vinegar
Creme fraiche (optional)
HOW TO MAKE IT
- Make the brittle: Line a baking sheet with parchment paper. Combine the sugar, lemon juice, and½ cup water in a petite French oven. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Continue cooking until the liquid turns amber in color, 5 to 7 minutes. Add the butter and stir well. Fold in the walnuts and sesame seeds. Carefully pour the brittle onto the prepared baking sheet, sprinkle with salt, and let cool for 1 hour. Carefully chop the brittle into small bite-size pieces.
- Meanwhile, make the soup: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Brush the pumpkin with 2 tablespoons of the oil and lay it flesh-side down on the prepared baking sheet. Roast for 30 to 40 minutes, until softened. Set aside to cool slightly.
- Heat the remaining 2 tablespoons oil in a large cast-iron cocotte over medium heat. Add the onion and sweet potatoes and cook for 10 to
12 minutes, until the sweet potatoes are softened. Add the garlic, a large pinch each of salt and pepper, and the nutmeg and cook for another
30 seconds. Scoop in chunks of the cooked pumpkin and cook for another 5 minutes. Add the miso and stock and stir well to combine. Bring to a boil, then reduce the heat to maintain a simmer for 5 minutes.
- Working in batches, blend the soup until smooth and return to the cocotte. Spoon into bowls and serve immediately, with a dollop of creme fraiche, and a sprinkle of brittle.