Roasted Pumpkin Soup

Ingredients:

• 2 medium, 6 lbs total sugar pumpkins or pumpkin pie pumpkins
• 1 tbsp butter, olive oil for dairy-free
• 3/4 cup shallots, diced
• 3 cloves garlic, chopped
• 4 cups fat-free, low-sodium chicken broth (vegetarians can use vegetable stock)
• 1 tbsp fresh sage, plus more for garnish
• Salt and fresh pepper to taste
• Reduced-fat sour cream for garnish, (optional)

Instructions:

1. Heat the oven to 400°F.
2. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
3. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
4. Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes.
5. Add garlic and cook an additional minute.
6. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
7. Blend in a blender or immersion blender and blend the soup until smooth.
8. (Optional) Garnish with light sour cream or 0% Greek yogurt and sage.