Roasted Pumpkin Sage Soup Recipe

Heat the oven to 400 degrees F.

Using a heavy, sharp knife, cut the pumpkins in half.

Scoop out the seeds, then place the pumpkins on a baking sheet.

Bake for 1 to 1½ hours.

When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. Makes about 5 cups.

Add the butter to a large pot or Dutch oven on medium heat.

Add the shallots, then sauté for 4 minutes until tender.

Add the garlic, then cook for an additional minute.

Add the pumpkin and broth to the pot, along with sage, salt and pepper, then bring to a boil.

Let simmer while covered for 15 minutes.

Blend the mixture in a blender or immersion blender, then blend until smooth.

Garnish with light sour cream and sage.

Serve, and enjoy!