Pumpkin Soup

Get ready. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Rub or brush the cut sides of the pumpkin with 2 teaspoons olive oil and a pinch of salt. Place cut-side down on the baking sheet. Toss shallots in 1 teaspoon olive oil and salt, then place cut-side down alongside the squash. Slice the top off a head of garlic to expose the tops of the cloves. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt, then wrap tightly in foil and place on the baking sheet with the squash and shallots.

Roast the vegetables. Roast everything for 35 to 60 minutes, depending on the size of your squash. The squash is ready when a knife easily slides through the thickest part and is charred in spots. The garlic should feel soft when squeezed.

Make the Aleppo Pepper-Garlic Oil. While the vegetables roast, prepare the finishing oil. Set a small, fine mesh strainer set over a heatproof bowl. In a small saucepan, heat olive oil over medium-high heat. Add sliced garlic and fry, stirring constantly, until golden and crisp, about 1 to 2 minutes. Watch carefully to avoid burning. Pour the hot oil and garlic chips through the strainer. Remove from heat, sprinkle in the Aleppo pepper, and immediately pour the mixture through the strainer. Set both the oil and the garlic chip mixture aside for garnish.

Puree the soup. Let the roasted vegetables cool slightly. Scoop the flesh from the roasted pumpkin or squash into a blender or large food processor. Add the roasted shallots and squeeze the garlic cloves out of their skins into the blender. Add coriander, cumin, vegetable broth, and heavy cream or milk to the blender. Blend until completely smooth. Depending on the size of your blender, you may need to do this in batches.

Simmer the soup. Transfer the blended soup to a large pot over medium heat. Stir in the remaining 2 cups of vegetable broth and bring the soup to a gentle simmer. Taste and adjust seasoning as needed. Add more broth or water to thin the soup, if you like.

Finish and serve. Ladle the warm soup into bowls. Drizzle each with Aleppo pepper oil and sprinkle with crispy garlic chips.