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1
Preheat the oven to 350 degrees.
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2
Remove about 1 cup of seeds from the pumpkin halves.
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3
Clean off any pumpkin meat from the seeds before setting them aside.
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4
Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil.
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5
Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
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6
Meanwhile, cut the carrots and onion into a medium dice and saute them in the remaining tablespoon of olive oil over low heat until tender.
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7
Set aside.
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8
Heat 1 cup of olive oil in a small saucepan over medium heat.
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9
When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each.
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10
Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels.
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11
Continue this process until all the sage is fried.
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12
Turn off the heat.
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13
Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown.
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14
Pour the contents of the pan into a metal strainer set over a metal bowl.
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15
Place the seeds on a plate lined with paper towels and sprinkle generously with salt.
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16
Set the oil aside to cool.
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17
When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes.
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18
Then remove and discard any seeds from the flesh.
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19
Scoop out the pumpkin meat from one pumpkin half and place it in a blender.
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20
Add half of the cooled carrots and onions, and one chopped apple to the blender.
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21
Add vegetable stock to the 3/4 mark on the blender and close the lid.
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22
Blend on low, then gradually increase the speed as the ingredients combine.
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23
Pour the contents into a large pot or bowl.
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24
Repeat with the remaining sauteed carrots and onions, chopped apple and vegetable stock.
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25
Add salt and pepper to taste.
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26
To serve: ladle soup into bowls.
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27
Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.
