Roasted Pumpkin Sage Soup

About This Recipe

Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.

Ingredients

• 2 medium (6 lbs total sugar pumpkins or pumpkin pie pumpkins)
• 1 tbsp butter (olive oil for dairy-free or whole30)
• 3/4 cup shallots (diced)
• 3 cloves garlic (chopped)
• 4 cups fat free (low sodium chicken broth (vegetarians can use vegetable stock))
• 1 tbsp fresh sage (plus more for garnish)
• salt and fresh pepper to taste
• reduced fat sour cream for garnish ((optional))

Instructions

1. Heat the oven to 400°F.
2. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
3. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
4. Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes.
5. Add garlic and cook an additional minute.
6. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
7. Blend in a blender or immersion blender and blend the soup until smooth.
8. (Optional) Garnish with light sour cream or 0% Greek yogurt and sage.