Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F.
- Cut whole pumpkin in half. Discard seeds or reserve for another use.
- Place pumpkin on a baking sheet, drizzle flesh side with olive oil, and season with salt and pepper.
- 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.
- 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.
- Puree the mixture in a blender with enough stock to make a smooth puree.
- Return the puree to the stockpot, add the remaining chicken stock and simmer for 10 minutes.
- Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
- Season, to taste, with salt and pepper. Garnish with creme fraiche. Divide soup among 4 soup bowls and serve immediately.
