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1
Preheat your oven to 425u00b0 F. Quarter and seed pumpkin. Place on baking tray, sprinkle with 1 tablespoon olive oil, and season with salt. Roast pumpkin in the oven until tender, about 30 to 40 minutes. Let cool, then remove the skin.
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2
Heat butter and remaining olive oil in a large saucepan over medium heat. Dice onion and garlic, then saute until tender.
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3
Add roasted pumpkin, nutmeg, and cinnamon to the pan. Stir to combine flavors, then pour in beer. Increase heat and allow at least half the beer to burn off. Once the beer has burned off, lower the heat and add in vegetable stock. Allow the soup to simmer for 10 to 20 minutes.
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4
Using an immersion blender, puree the soup until it's smooth (if you like a thinner soup, you can add some more vegetable stock). Add salt and pepper to taste. If the soup is a little bitter, add in sugar. Leave soup on a low heat while you prepare the toppings.
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5
In a frying pan, toast the pepitas until they are crunchy and delicious. Remove from pan and set aside.
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6
Heat the olive oil in the frying pan. Once the oil is hot, drop in the sage leaves and fry until they are crispy but still green. Remove pan from the heat.
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7
Cut the goat cheese log into 3/4-inch chunks. Divide the soup into bowls and place a goat cheese chunk in the center. Drizzle the sage oil over the soup and sprinkle the pepitas on top of the cheese. Garnish the dish with a fried sage leaf.
