Pumpkin soup

I don’t like pumpkin pie, but I like this savory pumpkin soup. This recipe is from the Food Network.

Pumpkin soup

INGREDIENTS

2 T oil
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
1 tablespoon sage leaves
2 cups pumpkin puree
3 cups chicken stock
1 cup milk
Salt and freshly ground pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, about 8 to 10 minutes. Add pumpkin puree and puree the entire mixture with a immersion blender (or food processor or blender). Add the chicken stock and simmer for 15 minutes. Then add the milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.