Thick and creamy, spiced and savory, this soup is perfect for a special cold-weather dinner.
In a large saucepan with a lid, heat 2 tbsp. oil over medium-high. Add the onion; season with salt and pepper. Cook, stirring often, until the onion is soft, about 5 minutes. Stir in the cinnamon and cayenne, then the squash. Add the stock and bring to a boil. Reduce heat to medium-low. Cover, leaving the lid slightly ajar, and simmer the squash until very soft, about 20 minutes. Using an immersion blender or working in batches in a standard blender, blend the soup until very smooth, 1 to 2 minutes. Return the soup to the saucepan. Add the lime juice. Season the soup.
In a small skillet, heat 1 tbsp. oil over medium. Add the pepitas and za’atar. Cook, stirring often, until the pepitas are browned in spots and begin to pop, about 2 minutes. Transfer to a bowl. Stir in the remaining 3 tbsp. oil. Season the pepitas with salt.
Warm the soup. Divide among 4 bowls. Top with the pepitas. Drizzle with the za’atar oil.
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