The key to great pumpkin soup that really tastes like pumpkin? Ditch the spices.
2 tablespoons extra-virgin olive oil8 whole stems thyme, plus 1 tablespoon picked thyme leaves2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped 1 quart homemade or store-bought low-sodium vegetable or chicken stockAdjust oven rack to lower-middle position and preheat oven to 375°F. Split pumpkins in half with a heavy chef's knife or cleaver. Scoop out the seeds and discard or save for another use.
Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add leeks and onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add stock and maple syrup and bring to a simmer. Using a large spoon, scoop flesh out of pumpkin and add it to the pot. Discard stem and skins. Let simmer for 15 minutes longer, then remove bay leaves and discard.
Puree soup in a blender in batches until completely smooth, straining through a fine mesh strainer to catch any particles or fibers. Season soup to taste with salt and pepper. To serve, heat remaining four tablespoons butter in a small skillet over medium heat, swirling constantly, until foam subsides and butter takes on a deep brown color with a nutty aroma, about 1 minute. Remove from heat and add remaining tablespoon thyme leaves . Add lemon juice and season brown butter to taste with salt.Special equipment
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