Many years ago, I first had pumpkin soup at a restaurant in northern Minnesota. I remembered it had sage in it, but I was never able to find another recipe containing sage, so when I saw this, I had to try it. It was very similar to that first soup, with the following changes:
I pureed the pumpkin in the food processor, then added an onion that I had fried until it was soft, but not brown. I blitzed that a few seconds, so that the onion wouldn't be completely incorporated.
I left out the nutmeg, added another half teaspoon of sage, and a bit more salt.
I halved amount of cream, and didn't use the sour cream.
Now that I've found this, I'll be using it often!
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Many years ago, I first had pumpkin soup at a restaurant in northern Minnesota. I remembered...