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