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1
Split the pumpkin, scoop out seeds and cut into thick slices. Spray with spray oil.
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2
Peel and dice the onions, rutabaga and apples .
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3
Dice the sage leaves and set aside.
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4
On a medium hot grill roast the pumpkin slices. Turn frequently to avoid burning. Remove from heat when they are easily pierced by a fork. Scrape the fruit off of the rind. NOTE: you can make a satisfactory soup by roasting the pumpkin slices in your oven (350 degrees for about 40 minutes) , but you won't get the slightly smokey taste that comes from grilling.
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5
Saute the remaining vegetables over medium heat. The rutabaga must be cooked enough to be easily pierced by a fork.
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6
Pour the vegetable stock and one cup of water into a large stock pot. Add the all of the vegetables. Bring to a boil and simmer for 10 minutes.
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7
Add the herbs and spices. Hold back on salt and pepper until the end of the cooking process. Simmer for 5 minutes more.
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8
Allow the soup to cool a bit. Puree with a stick blender or by transferring small batches to a blender. Be careful not to work with soup that is too hot if you are using a blender.
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9
Add additional water if needed to bring to a desired consistency.
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10
To make the caramelized walnut garnish: add the water, vinegar, oil in a frying pan and mix well.
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11
Add the nuts and stir until well blended. The mixture will bubble. Continue to cook for a few minutes until the nuts brown a bit. Be careful not to burn the mixture.
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12
To serve: ladle the soup into a bowl, top with a dollop of sour cream (or vegan sour cream substitute) and sprinkle a small amount of caramelized walnuts on top.
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13
This soup can be served hot or at room temperature. Enjoy!!!
