Roast Pumpkin Soup with Sage & Rosemary

PREP TIME: 20 minutes
COOK TIME: 1 hours 0 minutes

2 pounds pumpkin or butternut squash pulp
3-4 tablespoons olive oil
5 fresh sage leaves
1 large yellow onion, chopped
2 large carrots, diced
3 tablespoons chopped garlic
1 tablespoon rosemary leaves
2 bay leaves
2 teaspoons salt
1/2 teaspoon pepper
8 cups water

Heat olive oil in a good-size, heavy stock pot over medium heat adding in the sage, onion, carrots, garlic, rosemary, bay leaves, salt and pepper. Cook 10 minutes until everything begins to brown. Stir in roasted pumpkin. Stir in the water and bring mixture to a gentle boil. Remove bay leaves and puree soup with an immersion blender to achieve a velvety texture. Add salt and pepper to taste. Simmer for 15-20 minutes. Serve with a side of crusty bread.