Pumpkin Soup with Crispy Sage

Ingredients

• 4 sugar pie pumpkins
• 1 large yellow onion (, sliced)
• 4 1/2 cups chicken or vegetable stock
• 1 tablespoon oil
• 1/2 pound (2 sticks) butter (, plus 2 tablespoons, divided)
• 1 bunch sage (, reserving a dozen leaves)
• 2 tablespoons pumpkin pie spice
• salt to taste
• 1/4 cup mascarpone cheese

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds.

3. 3

   Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Melt 1 tablespoon of butter, then brush the pumpkin halves and roast for 45 minutes.

4. 4

   When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.

5. 5

   Combine pumpkin with the remaining ingredients into stock pot (except for the butter and onions). Simmer for 1/2 hour.

6. 6

   Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.

7. 7

   In a saucepan, melt the remaining 2 tablespoons of butter and add reserved sage leaves. Sauté until lightly browned.

8. 8

   Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.