Cold weather is soup weather, especially soups of the rib-sticking variety.
This is a tasty accompaniment to many fall and winter dishes. You can use canned pumpkin, but roasted pumpkin has a different and (I think) superior flavor. When sugar pumpkins are available, they are inexpensive and very delicious. I encourage you to use them if you can.
This recipe uses sampe as a thickener (see the notes). I think it brings a great flavor and texture, but if you can't get sampe, don't fret. The recipe is very forgiving, and it rewards exploration.
- Slice the onions, carrot, celery, and garlic thinly and saute in the butter in a heavy enameled pot until soft.
- Add the water and bring to a boil, then reduce heat to a simmer.
- Stir in the sampe and stir frequently as it thickens the stock. Be careful that it does not burn to the bottom of the pot.
- Add the bay leaf and sage. Keep stirring.
- After the stock has thickened, about 15 minutes, add the roasted pumpkin and the spices.
- Cook until the pumpkin has softened and absorbed some flavor, then remove the bay leaf and sage leaf and puree the soup.
- Serve hot with an interesting garnish.