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1
Now:
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2
Melt the butter in a large pot over medium heat.
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3
Add the carrot, onion, celery, bay leaf, and sage.
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4
Season with salt and pepper to taste.
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5
Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
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6
Stir in the pureed pumpkin, and add the broth, 1 cup at a time.
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7
Increase the heat to medium-high and bring to a boil.
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8
Reduce the heat to low, and simmer, stirring occasionally, for 15 minutes more.
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9
Remove and discard the bay leaf.
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10
Puree the soup using an immersion blender, or puree it in batches in an upright blender or food processor.
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11
Allow the soup to cool.
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12
Transfer to an airtight container, and refrigerate for up to 3 days.
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13
Later:
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14
Return the soup to a large pot, and bring it to a boil on medium-high heat.
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15
Stir in enough of the broth to obtain your desired consistency.
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16
Season with salt and pepper to taste.
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17
Preheat the oven to 350F.
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18
While the soup is heating, cut both slices of bread into 4- squares, and halve them on a diagonal to form triangles.
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19
Place the triangles on a baking sheet, and sprinkle them with the dried sage.
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20
Bake until golden brown, about 15 minutes.
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21
Top each serving of the soup with the sage croutons and a fresh sage leaf.
