Roasted Pumpkin Sage Soup

Step 1

Heat the oven to 400°F.

Step 2

Using a heavy, sharp knife, cut the sugar pumpkin 2%medium (about 6 lbs total) in half. Scoop out seeds and place on a baking sheet; bake for {1 - 1.5%hours}.

Step 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.

Step 4

Add butter 1%tbsp (or olive oil for dairy-free or whole30) to a large pot or Dutch oven, on medium heat; add shallot 0.75%cup (diced) and sauté until tender, about {4%minutes}.

Step 5

Add garlic 3%cloves (chopped) and cook an additional {1%minute}.

Step 6

Add pumpkin and chicken broth 4%cups (fat free, low sodium; vegetarians can use vegetable stock) to the pot, along with fresh sage 1%tbsp, salt and fresh pepper to taste and bring to a boil. Simmer, covered for about {15%minutes}.

Step 7

Blend in a blender or immersion blender and blend the soup until smooth.

Step 8

(Optional) Garnish with reduced fat sour cream (or 0% Greek yogurt) and extra sage.