Taste Of Autumn Pumpkin & Pear Soup

• 2 Hokkaido pumpkins
• 1 splash olive oil
• 3 sweet pears, peeled, cored & diced
• 2 shallots, diced
• 2 tablespoons butter
• 5 to 6 cups chicken stock
• 1 dash salt & pepper
• 1 dash sage

1. Preheat the oven to 400 F (200 C). Carefully split open the pumpkins and cut into smaller wedges (5-6 for each pumpkin). Place on a foil-lined baking sheet, drizzle with olive oil and season with salt & pepper. Roast for 35-40 minutes, or until skins peel back easily but pumpkin is still a golden orange. Let cool and then peel away the skins and chop the pumpkin coarsely.
2. In a dutch oven or large pot, melt the butter on low to medium heat and add the shallots. Stir and let cook for a few minutes, then add the pear. When shallots and pear are softened, add half the stock and the chopped roasted pumpkin and bring to a boil. Simmer for a few minutes, letting the pumpkin break down. Let cool slightly, then blend in batches in a blender and return to the pot; cook on low. Add the remaining broth and seasonings a bit at a time, tasting after each addition and checking for desired consistency. For a velvety texture, simmer again for 15-20 minutes, stirring occasionally.
3. Ladle into bowls and serve with additional pepper & seasonings, if desired.

hokkaido, olive oil, sweet pears, shallots, butter, chicken stock, salt, sage

Taken from food52.com/recipes/24093-taste-of-autumn-pumpkin-pear-soup (may not work)