Carve tops off small pumpkins, clean insides well & baste with canola oil, salt & pepper well. Roast for 30 Minutes until tender…You can cook the seeds from large pumpkin at the same time.
Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Place cleaned & dried seeds on a pam coated baking sheet & bake at 400 for 10-12 minutes or until done! Save for Garnish. Place pumpkin on a separate baking sheet, drizzle with olive oil, and season with sea salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice. Watch your timer for these three separate things;)
In a stockpot over medium heat, melt butter and sauté onion, apple, carrot, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 2 or 4 pumpkin bowls and serve immediately. If serving only two - you'll have leftovers!
Happy Fall! ENJOY!