Harvest Pumpkin Soup with Sage
2 tablespoons of salted butter
2 tablespoons of minced garlic
1/2 cup minced onions
1 teaspoon fresh-rubbed sage, 1/4 teasspoon dried thyme, tad of cayenne & nutmeg
1 15 ounce measured cup of pumpkin, well cooked and mashed
3 cups of vegetable or chicken stock
3/4 cup parmesan cheese
salt and pepper to taste, 1/4 to 1/2 cup whipping or heavy cream
Melt the butter in a large pot and add the onions, garlic and next 4 spices.Cook on medium temperature until translucent. Add pumpkin and stock. Stir well. Bring to a boil. Reduce and simmer for 10 minutes. Add the cheese and taste for salt and pepper.. Get out the blender again, puree until smooth. Return to pot and add cream. Garnish with more cheese and fresh sage.
Enjoy your ride this weekend..............