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Harvest Pumpkin Soup

1 (approximately 2-pound) pumpkin
3 cups chicken stock
3/4 cup whipping cream
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
4 tablespoons sour cream

1. Heat oven to 400°F.
2. Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down, on cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool enough to handle.
3. Scrape pumpkin flesh from skins, place into a food processor. Discard skins. Add chicken stock and puree. Next, pour puree into a soup pot. Bring to a simmer over medium heat, about 5 minutes. Add cream, sage, nutmeg and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

Makes 6 servings.