Here at The Kitchen Daily, we have to do things ahead of time, celebrate before the celebration, and prepare for the next course. Thanksgiving dinner is already a wrap. In fact leftovers were served this evening, in more than one household…but this week it is All Hallows Eve and the pumpkins are carved, seeds are toasted, and a hearty soup was enjoyed by all attendees. This soup is a meal in itself, rich, creamy (without cream), savory and sweet.

for the Soup
serves 4-6
1 medium size pumpkin, cut in half, seeded
1 carrot, rough cut
1 celery stalk, rough cut
1 medium sized yellow onion, rough chop
32 oz low sodium chicken stock
olive oil
sea salt
freshly ground pepper
juice of 1/2 a lime

Preheat oven to 400 degrees. Season inside of the pumpkin with salt and pepper and place it skin side up in a roasting pan or on a baking sheet. Drizzle with olive oil and roast in the oven for about 20 minutes until soft. In a medium sized sauce pan, sweat the onions, carrots, and celery. Remove the meat from the roasted pumpkin and add it to the pan. Cover with chicken stock and heat to a boil. Remove from heat, add lime juice and puree with an immersion blender, or you can use a food processor. Garnish with sage brown butter.

for the Brown Butter
5 tablespoons unsalted butter
10-15 sage leaves, chiffonade, or whole

Melt butter in medium saucepan with sage over medium heat until white milk solids turn brown and the sage begins to crisp. About 5 minutes.