Ingredients:
Pumpkin Soup
1 pumpkin (about 3 pounds/1½ kilograms)
1 spaghetti squash (about 3 pounds/1½ kilograms)
2 garlic cloves, unpeeled
1 sprigrosemary
1 tablespoonextra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 yellow onion, sliced
1 leek, sliced
3 sprigsthyme, leaves picked
4 cupsvegetable or chicken broth, warmed
Porcini Crostini and Assembly
4 large porcini mushrooms
Extra-virgin olive oil, for drizzling
1 garlic clove, finely chopped
3 sprigsparsley
Kosher salt
4 thick slices country bread
1 sprigrosemary
4 tablespoonsshaved Parmesan
White truffle oil, for drizzling
Freshly ground pepper
Toasted pumpkin seeds, for serving (optional)
1 sprigthyme, leaves picked
Directions:
Heat the oven to 425°F.
Wash and halve the pumpkin and spaghetti squash; scoop out the seeds. Cut both into large pieces. Arrange on a baking sheet with the unpeeled garlic cloves and rosemary sprig; drizzle with the oil. Season with salt and pepper, stir to coat with the oil, and bake for 30 to 35 minutes, until the pumpkin and squash are tender.
Meanwhile in a medium skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and leek; season with salt. Cook, stirring occasionally, for about 10 minutes, until softened and browned. Remove from the heat and sprinkle with the thyme leaves.
Once the pumpkin and squash are cool enough to handle, scoop the flesh into a food processor or blender, then peel and add the garlic. Add the onion mixture. Purée, gradually adding the broth, until the soup reaches the desired consistency. Taste and adjust the seasoning as needed.
Clean the mushrooms with a damp cloth, scrape off any dirt with a knife, and thinly slice. In a medium skillet over medium heat, heat a drizzle of oil. Add the mushrooms, garlic, parsley, and a pinch of salt. Cook, stirring occasionally, for 7 to 8 minutes, until the mushrooms are tender and browned.
Toast the bread, then top with the mushrooms. Finely chop the leaves of the rosemary sprig and sprinkle over the mushrooms, followed by the Parmesan. Drizzle with the truffle oil; season with salt and pepper.
Ladle the soup into bowls and garnish with the thyme leaves and pumpkin seeds, if using. Top with the porcini mushroom crostini.