Roasted Pumpkin Soup

Roasting the pumpkin before you make this soup brings out the sweetness in the pumpkin and gives it a wonderful flavor.  You can certainly substitute canned pumpkin puree in this recipe but it won't be as flavorful.  Make sure you purchase "pie" or "sugar" pumpkins.  They are smaller than jack-o-lantern pumpkins with more 'flesh' and not stringy.

Yield:  Serves 4 as a main course or 6 as an appetizer

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium 2- 2 1/2-lb sugar pie pumpkin
2 cloves garlic, coarsely chopped
1/4 cup dry white wine
8 medium fresh sage leaves, coarsely chopped
4 to 6 cups low-sodium chicken broth
1/4 cup grated Gruyere cheese

Preheat oven to 350 degrees.  Generously butter a rimmed baking sheet.  cut the pumpkin stem off then half lengthwise and put it cut-side-down on the baking sheet.  Cover tightly with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour.  Let stand until cool enough to handle.

When the pumpkin halves are cool, scoop out the seeds and strings and discard.  Scoop the flesh into a bowl and set aside; discard the skin.

In a heavy-duty 4- to 5-quart pot over medium heat add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.  Stir in the garlic and cook, stirring 30 seconds more.  Add the wine and the sage leaves and cook, stirring until the wine evaporates, about 2 minutes.  Add the reserved pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, abaout 20 minutes.

Using a hand-held blender, puree the soup.  Season to taste with salt and pepper.  Return to a gentle simmer and stir in the Gruyere cheese.  Continue to heat gently for about 5 minutes, adding more broth as necessary to achieve the consistency you desire.

NOTE:  The pumpkins can be roasted up to 3 days ahead and refrigerated.  The soup can be prepared up to 3 days ahead.  Cool, cover and refrigerate.  Reheat to serve.  It can also be frozen up to 3 months.