Pumpkin Soup

• 2 Tablespoons sweet butter
• 2 yellow onions, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked tellicherry pepper
• 1/2 teaspoon cumin
• One 6 pound pie pumpkin, e.g. rouge vif d'etemps
• 1 Cup water
• 1/2 teaspoon fresh shaved nutmeg
• 1 teaspoon fresh sage, chopped
• additional salt & pepper to taste

1. Preheat oven to 400 degrees.
2. Line a roasting pan or jelly roll pan with aluminum foil.
3. Cut out stem and blossom ends of pumpkin by cutting a 3 inch square around them. Remove and discard.
4. Cut pumpkin into quarters.
5. Remove seeds and loose flesh and discard or set aside for another use.
6. Place pumpkin pieces on prepared pan, cut side down.
7. Place in oven. Bake until flesh is easily pierced with a fork, approximately 1 hour. Remove from oven. Allow to cool enough to handle the pieces.
8. Puree in a blender.
9. Melt butter in a 5-7 quart heavy pan.
10. Add onions and celery. Add salt and pepper to taste, and sautee until vegetables are soft, about 10 minutes.
11. Add garlic and sautee one minute.
12. Add pumpkin puree and water, stir.
13. Simmer 20 minutes. Add sage and nutmeg near the end of the simmer time.
14. Let cool slightly. Puree in blender.
15. Correct the seasoning.
16. Serve.

sweet butter, yellow onions, stalks celery, garlic, kosher salt, fresh cracked tellicherry pepper, cumin, pumpkin, water, fresh shaved nutmeg, fresh sage, salt

Taken from www.epicurious.com/recipes/member/views/pumpkin-soup-52475231 (may not work)