Pumpkin-Sage Soup

• 6 small pumpkins (about the size of a large fist)
• 6 sage leaves, slightly crushed
• 3 tablespoons unsalted butter
• 1 cup finely chopped onion
• 2 pounds canned pumpkin chunks (not puree)
• 1 cup fresh or canned chicken broth
• Salt and freshly ground pepper
• 1 cup milk
• 1 cup half-and-half or heavy cream
• 1/4 teaspoon grated fresh nutmeg
• 18 teaspoon cayenne

1. Cut a circular hole around the top rim of each pumpkin and remove lid.
2. Scrape out fiber and seeds, leaving sides as smooth as possible.
3. Place crumpled sage leaves in bottom of each pumpkin.
4. Heat butter in a pot, and add onion.
5. Cook over medium heat, stirring, for one minute.
6. Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.
7. Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes.
8. Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth.
9. Return mixture to pot.
10. Add milk and half-and-half, nutmeg, cayenne, salt and pepper.
11. Stir well and simmer for 5 to 10 minutes.
12. Taste for seasonings.

pumpkins, sage, unsalted butter, onion, pumpkin, chicken broth, salt, milk, heavy cream, fresh nutmeg, cayenne

Taken from cooking.nytimes.com/recipes/1363 (may not work)