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1. Scrape pumpkin flesh into food processor. Discard pumpkin skins.
2. Add chicken stock to food processor. Pulse until pureed.
3. Pour pumpkin mixture into stockpot or large saucepan.
4. Simmer over medium heat.
5. Fold in heavy whipping cream, ground sage, ground nutmeg, and coarse salt.
6. Allow soup to heat through, stirring occasionally.
7. Remove from heat, serve in individual soup bowls. Garnish with dollop of sour cream.
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