✤2 medium (6 lbs total) sugar/pie pumpkins (flesh = 1246g) - Note: If you can’t find fresh pumpkins, spread 5 cups canned pumpkin pureé onto a baking sheet and roast at same temperature about 15 min; the edges will look dry, peaks will be toasty.
✤1 tbsp butter
✤3/4 cup (~130g) shallots, diced
✤3 cloves garlic, diced
✤4 cups vegetable stock
✤1 tbsp fresh sage
✤ salt & pepper, to taste
✤ Sour cream for optional garnish
❖Heat oven to 400°F.
❖Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet. Bake 60-90 min, until flesh is soft and roasted. Let cool a bit, then scoop out the flesh.
❖In a large stockpot over med heat, melt the butter. Add shallots and sauté until tender, about 4 min. Add the garlic and cook 1 more minute. Add in the broth & pumpkin flesh, then the sage, salt & pepper, and bring to a boil. Reduce heat and simmer, covered, for about 15 min.
❖Using an immersion blender, blend soup until smooth.
❖Top with optional sour cream.
