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Local chefs tackle a fall favorite

Active ingredient: Pumpkin
By CASSANDRA LANDRY  |  September 24, 2012

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Andrew Hebert of Trade 
Pumpkin Soup with Honey and Sage
Serves 6–8

Cut 1 butternut squash and 1 sugar pumpkin in half; then rub with 1 tsp. salt and 2 tbs. canola oil. Place each half cut side down on a baking sheet and cook in a 350-degree oven until the squash and pumpkin are soft — about 30 minutes. Meanwhile, cook 1 leek (white only, small dice), ½ onion (small dice), 1 tsp. garlic (peeled and chopped), and 1 tbs. ginger (peeled and chopped) in a sauce pot with half a stick of butter over medium-high heat for about 6 minutes. The vegetables should be tender and have a little color. Peel the cooked squash and pumpkin out of its skin and add this to the vegetable mixture. Add 1 quart chicken or vegetable stock and simmer for 20 minutes. Remove from the heat and puree in a blender until smooth, adding the remaining half stick of butter and 2 tbs. honey. Adjust seasoning with salt, and serve with a drizzle of honey and a sage leaf on top.

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