Ingredients
6lbssugar pumpkinsor pumpkin pie pumpkins
1tbspbutteror olive oil for dairy-free or whole30
¾cupshallotsdiced
3garlic cloveschopped
4cupschicken brothfat free, low sodium, or vegetable stock
1tbspfresh sageplus more for garnish
salt and pepperto taste
sour creamreduced fat, for garnish, optional
Preparation
Heat the oven to 400 degrees F.
Using a heavy, sharp knife, cut the pumpkins in half.
Scoop out the seeds, then place the pumpkins on a baking sheet.
Bake for 1 to 1½ hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. Makes about 5 cups.
Add the butter to a large pot or Dutch oven on medium heat.
Add the shallots, then sauté for 4 minutes until tender.
Add the garlic, then cook for an additional minute.
Add the pumpkin and broth to the pot, along with sage, salt and pepper, then bring to a boil.
Let simmer while covered for 15 minutes.
Blend the mixture in a blender or immersion blender, then blend until smooth.
Garnish with light sour cream and sage.
Serve, and enjoy!
