Pumpkin Sage Soup

• 2 Tablespoons Butter
• 1 whole Large Onion
• 2 whole Garlic Cloves, Minced
• 2-1/2 pounds Kent Pumpkin
• 1 pound Sweet Potato
• 2 Tablespoons Fresh Sage
• 2 whole Bay Leafs
• 4-1/2 cups Chicken Or Vegetable Stock
• Black Pepper And Tabasco, To Taste

1. Melt the butter in a large soup pot or in the pressure cooker. Chop the onion finely and add to the melted butter with the garlic. Cook gently on a low heat until the onion becomes translucent. Do not brown.
2. De-seed and remove the skin from the pumpkin and chop large chunks about 5cm (2 inches) across. Peel the sweet potato and cut into large chunks. Add the pumpkin and the sweet potato to the onion and mix. Chop the fresh sage and add along with the bay leaves. Mix together and add the stock. Season with pepper and Tabasco to taste (I usually add a good few sloshes).
3. Bring to the boil and cover, reducing the heat until the soup is simmering gently and cook until vegetables are soft.
4. If using a pressure cooker, seal everything in the cooker and place over medium heat until high pressure is reached. Reduce heat to maintain high pressure and cook for 6-7 minutes. Turn off heat and use slow steam release.
5. Once soup is done, remove the lid and mash with a potato masher until the large chunks are broken down (you can use a blender, but we are lazy). Serve with sour cream and a bit of fresh sage.

butter, onion, garlic, fresh sage, leafs, chicken, black pepper

Taken from tastykitchen.com/recipes/soups/pumpkin-sage-soup/ (may not work)