Ingredients
Equipment
Method
- Preheat the oven, then brush the pumpkin halves with olive oil and place them cut-side down on a baking sheet. Roast until the flesh is tender and slightly caramelized, about 40 minutes.
- Once cooled enough to handle, scoop the roasted pumpkin flesh into a blender, discarding the skins. Puree until smooth and set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until it turns translucent and fragrant, about 5 minutes.
- Add the minced garlic, cinnamon, and nutmeg to the pot. Cook for another minute, until the mixture is aromatic and the garlic begins to brown slightly.
- Pour in half of the broth and stir to loosen any browned bits from the bottom of the pot. Then add the pumpkin puree and stir well to combine everything into a smooth mixture.
- Bring the mixture to a gentle simmer, then stir in the bourbon. Let it cook for 10 minutes to incorporate the flavors and slightly thickening the soup.
- Add the remaining broth and the heavy cream to the pot. Use an immersion blender or transfer to a blender to purée until completely smooth and velvety in texture.
- Taste the soup and season with salt and pepper as needed. Return to a gentle simmer to heat through and meld the flavors.
- Meanwhile, lightly toast the sage leaves in a dry skillet until fragrant, about 1 minute, then crumble or chop for garnish.
- Ladle the hot soup into bowls, garnish with the crispy sage, and drizzle with a little extra cream if desired. Serve immediately for a cozy, autumn-inspired presentation.
Notes
For a richer flavor, try adding a splash more bourbon or a drizzle of maple syrup to balance the spices. Make sure to taste and adjust seasoning before serving.