This creamy pumpkin soup is made with just 7 ingredients! I like to stir in a little mascarpone cheese to bump up the creaminess factor and always add a sprinkle of crispy sage leaves on top.
½pound(2 sticks) butter, plus 2 tablespoons, divided
1bunch sage, reserving a dozen leaves
2tablespoonspumpkin pie spice
salt to taste
¼cupmascarpone cheese
Instructions
Preheat oven to 350 degrees F.
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.
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.
When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
Combine pumpkin with the remaining ingredients into stock pot (except for the butter and onions). Simmer for ½ hour.
Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.
In a saucepan, melt the remaining 2 tablespoons of butter and add reserved sage leaves. Sauté until lightly browned.
Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.