Preparation Steps

• Preheat oven to 400°F (200°C).
• Cut the pumpkins in half using a heavy, sharp knife. Scoop out the seeds and place the halves cut-side down on a baking sheet. Roast for 1 to 1.5 hours, or until tender.
• Once the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. You should have about 5 cups of pumpkin flesh.
• In a large pot or Dutch oven, melt the butter over medium heat. Add the diced shallots and sauté until tender, about 4 minutes.
• Add the chopped garlic and cook for an additional minute until fragrant.
• Add the roasted pumpkin flesh and chicken broth to the pot. Stir in the fresh sage, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
• Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender.
• Serve hot, garnished with additional fresh sage leaves and a dollop of reduced-fat sour cream, if desired.