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1
Preheat the oven to 400 degrees F.
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2
Place the pumpkin cut side up on a parchment lined baking sheet.
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3
Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil.
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5
Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes.
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6
Remove from the oven and allow to cool.
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7
Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use.
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8
Discard the skin.
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9
Set a medium saucepan over medium-high heat.
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10
Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute.
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11
Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes.
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12
Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil.
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13
Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
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14
Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth.
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15
Season with the remaining 1/2 teaspoon salt and pinch of pepper.
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16
Add the cream to the soup and stir to combine.
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17
To serve, place 1 cup of the soup in each of 6 warmed soup bowls.
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18
Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.
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19
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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20
Transfer liquid to a blender or food processor and fill it no more than halfway.
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21
If using a blender, release one corner of the lid.
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22
This prevents the vacuum effect that creates heat explosions.
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23
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
