Autumn Pumpkin Soup

Preheat your oven to 400 degrees Fahrenheit, or 205 degrees Celsius. Cut the pumpkins in half lengthwise and carefully remove the seeds with a spoon. Line a baking sheet with non-stick cooking spray to prevent sticking. Place the pumpkin halves, skin side down, on the prepared baking sheet and roast in the oven until they are tender when pressed with your finger, approximately 45 minutes. Remove the pumpkins from the oven and let them cool to room temperature.

Once the pumpkins have cooled, use a spoon or melon baller to scoop out the flesh and transfer it to a food processor. Discard the pumpkin skins.

Add chicken stock to the pumpkin flesh and blend until smooth, creating a puree. Transfer the soup mixture to a large saucepan and bring it to a gentle simmer over medium heat, stirring occasionally.

Add heavy cream, ground nutmeg, dried sage leaves, and salt to the soup mixture. Stir well to combine all the ingredients.

Remove the saucepan from the heat source and let it cool slightly. Serve the soup warm, topped with a dollop of sour cream for added flavor and texture.