Pumpkin Soup | Kansas Farm Food

Ingredients

• 1 pumpkin (approximately two pounds), halved, with seeds removed and saved (If you need a shortcut, substitue one 15-ounce can of pumpkin puree.)
• 1 teaspoon salt
• 1/4 teaspoon plus a pinch of freshly ground black pepper
• 3 tablespoons olive oil
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 3 1/2 cups vegetable stock
• 3 tablespoons pumpkin seed oil
• 15 to 20 small sage leaves, fried