Pumpkin Apple Soup

A little warm-up for the holidays.
1 5-lb sugar pumpkin (6-inch diameter), about 4 lb seeded

1 onion, diced
3 carrots, peeled and chopped
10 leaves fresh sage leaved, sliced
3 cloves garlic, minced
1-inch fresh ginger, peeled and minced

1 large crisp apple, peeled, cored and diced
Freshly-grated nutmeg, about 1/4 tsp
1/2 tsp ground coriander

1-1/2 quarts chicken or vegetable broth plus up to 2 cups water
1/4 tsp red cayenne pepper

Preheat oven to 425F. Cut pumpkin in half and scoop out the seeds from both halves. Slice the halves into 1-inch wide wedges and toss into a very large bowl. Toss pumpkin together with a few tablespoons olive oil, and a generous dash of salt and freshly-ground pepper, mixing with your hands. Tip out onto two rimmed jelly roll pans and roast in the oven for 20 minutes.

Then flip over each pumpkin wedge and cook for about another 20 minutes, until the flesh is very tender.

Meanwhile, sauté the onions and carrots in a soup pot in a bit of olive oil for about 10 minutes. Add the sage, garlic and ginger and continue cooking another 3-5 minutes. Add the apple, nutmeg and coriander and cook another 8-10 minutes.

Scrape the pumpkin flesh off the pumpkin skin and discard the skins.  Add pumpkin flesh to the apple mixture.  Add the chicken broth and cayenne pepper and bring to a boil. Reduce to a simmer and cook for about 20-30 minutes, until the vegetables are completely soft. Purée with an immersion blender and add water as necessary to achieve a smooth consistency, as desired. Salt and pepper to taste.

Makes about 2 quarts, enough for eight appetizer servings.