Sugar Pie Pumpkin Soup


  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 apple, peeled and diced
  • 2 cups fresh sugar pie pumpkin, roasted and diced
  • 1/2 tablespoon sage leaves
  • 3 cups chicken stock
  • 1 cup cream Salt and freshly ground pepper
  • 4 tablespoons creme fraiche


  1. Preheat oven to 400 degrees F.
  2. Cut whole pumpkin in half. Discard seeds or reserve for another use.
  3. Place pumpkin on a baking sheet, drizzle flesh side with olive oil, and season with salt and pepper.
  4. Roast flesh side down in oven with 1/4 inch water until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
  5. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
  6. Puree the mixture in a blender with enough stock to make a smooth puree.
  7. Return the puree to the stockpot, add the remaining chicken stock and simmer for 10 minutes.
  8. Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
  9. Season, to taste, with salt and pepper. Garnish with creme fraiche. Divide soup among 4 soup bowls and serve immediately.
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