Harvest Pumpkin Soup

Recipe courtesy of ladyredlight

2 small Sugar Pumpkins

3 cups chicken stock

3/4 cup heavy whipping cream

1/4 tsp ground nutmeg

1/2 tsp ground sage

1 1/2 tsp salt

4 tbsp sour cream

1.  Preheat oven to 400 degrees.  Cut pumpkins in half and scoop out seeds.  Spray a cookie sheet with Pam.  Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.  (If the pumpkins are too hard to cut, pierce the skin a few times and roast them whole - I've done that more often than cut them prior to cooking.  Scoop out the insides when they cool).  Remove pumpkins from the oven and cool. 

2.  Once pumpkins are cool, scrape flesh from the skin and into a food processor.  Discard the skins.  Add chicken stock and puree.  Do one pumpkin at a time. 

3.  Pour the puree into a large saucepan.  Add any additional chicken stock to this now.  Bring to a simmer over medium heat.  Stir in cream, nutmeg, sage and salt.  Mix well and remove from heat. 

4.  Serve garnished with a dollop of sour cream.