Pumpkin Soup with Sage

Ingredients

• 1 small (about 5 lbs.) pie pumpkin
• 4 Tbsp olive oil
• 6 Tbsp unsalted butter
• 2 medium onions, finely chopped
• 2 cloves garlic, peeled and minced
• 4–6 cups Chicken Stock
• Salt and freshly ground black pepper
• 9 shallots, peeled and halved lengthwise
• 18 fresh sage leaves
• 3 Tbsp olive oil

Instructions

1. Preheat oven to 350°. Quarter and seed pumpkin. Rub flesh with olive oil, and bake on a baking sheet for softened, about 45 minutes. Set aside to cool.
2. Melt 4 tbsp. of the butter in a heavy stockpot over medium heat. Cook onions and garlic in butter until translucent about 20 minutes. Meanwhile, scrape flesh from pumpkin and add to onions. Cook for about 5 minutes.
3. Add 4 cups chicken stock to pot and simmer for 30 minutes. Purée soup in a food processor until smooth, then return to pot. Add additional chicken stock if too thick.
4. Melt remaining 2 tbsp. butter in a small pan over medium heat, and cook shallots until golden and tender, about 15 minutes.
5. Fry sage leaves in olive oil until crisp. Drain on paper towels, then garnish each serving with 3 shallot halves and 3 sage leaves.