Pumpkin Sage Soup

1. 1

   In a large pot, heat the butter over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes.

2. 2

   Add the pumpkin, stock, salt and dried sage, if using. Bring to a boil. Reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. Stir in 1 tablespoon of the fresh sage, if using, and simmer 5 minutes longer.

3. 3

   Puree the soup in a blender or food

4. 4

   processor until smooth. Strain the puree back into the pot and stir in the pepper. Simmer over low heat for 5 minutes. Top with the remaining 1 tablespoon chopped fresh sage, if using, and croutons, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.