Pumpkin Soup

2 T. butter
1 yellow onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 c. fresh pumpkin, roasted* and diced
1 T. sage leaves
3 c. chicken stock (or vegetable stock)
1 c. cream
salt and freshly ground pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food processor or blender.

Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Serve immediately.

Serves 4.

*To roast pumpkin, preheat oven to 400 degrees. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

My notes: This works great with a Seminole pumpkin, too. It has a very delicate flavor, so it needs a hearty accompaniment such as a grilled cheese sandwich.

From Food Network website.