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1
Preheat the oven to 375.
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2
Spread 1/2 cup of the pumpkin seeds in a pie plate.
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3
In another pie plate, toss the remaining 1/4 cup of pumpkin seeds with the 1/2 teaspoon of olive oil, the sugar and a pinch of salt.
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4
Bake the pumpkin seeds for 12 minutes, stirring once, until lightly browned and crisp; let cool completely.
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5
Transfer the plain roasted pumpkin seeds to a mini food processor.
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6
Add 1/4 cup of the olive oil and pulse until the seeds are ground to a paste.
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7
Season with salt.
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8
In a saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.
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9
Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened and just starting to brown, 8 minutes.
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10
Add the squash and bay leaf and cook, stirring, until the squash just begins to soften, 5 minutes.
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11
Add the wine and cook until almost evaporated, 4 minutes.
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12
Add the stock and water and bring to a boil.
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13
Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes.
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14
Discard the bay leaf.
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15
Working in batches, puree the soup in a blender.
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16
Return it to the saucepan, rewarm and season with salt.
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17
Ladle the soup into bowls and garnish with a spoonful of the pumpkin seed paste, the sugared pumpkin seeds and a drizzle of pumpkin seed oil.
