Raise your hand if you like fall! Ollie and I have all our arms and legs raised!! We are loving the cooler weather. It means long walks when the sun is up, running around in the back yard and keeping the back door open during the day to let the fresh air in.
Last fall I discovered how yummy pumpkin and sage are together. This soup combines the flavors perfectly and the creaminess will fill you up. This recipe is easily adaptable to what you have in the house or any food restrictions you have. So play around with the amounts and flavors and find the perfect combination. For a thicker, more chowder like dish make sure to use milk and don't add much liquid. For a lighter option use water or broth and blend until very smooth.
Pumpkin Sage Soup
1 pie pumpkin
Dried or fresh sage
Milk, broth, or water
Salt and pepper
Preheat the oven to 350 degrees. Cut the pumpkin in half and place cut side down in a baking dish with a half inch of water. Bake the pumpkin for about 45 to 60 minutes until soft. Turn the pumpkin over so the cut side is up and bake for another 10 minutes. Let the pumpkin cool for about 10 to 15 minutes. Remove the pumpkin meat from the skin and place into the blender. Add about 1/3 cup of your liquid and blend. Add more liquid if needed and blend until it reaches your desired consistency. Place the pumpkin mixture into a sauce pan and bring to a simmer. Add in the sage (I started with a tablespoon and kept adding more until I liked the flavor.) Add more liquid if needed and salt and pepper. When the soup is warm serve and enjoy!
**You can serve this soup with roasted pumpkin seeds on top for some added texture.