There’s a lot of pumpkin soup recipes out there and it’s really hard to chose which one to make. I guess that depends on your taste bud preferences. I never was big on sweet taste that’s why my soup is rather savory with garlic and sage and just slight undertones of sweetness coming from pumpkin itself.

I’m using whole bulb of garlic but remember that first of all roasted garlic loses its sharpness and becomes much more mellow and gentle, second you don’t have to use whole bulb. You add garlic to the blender as you go according to your likeness.

Ingredients (4 cups):

3-4 pounds of pumpkin (or butternut squash)
1 whole bulb of garlic
Bunch of sage
2 cups of milk (low fat or whole)
Few tablespoons of olive oil
1/4 teaspoon salt

 Peel pumpkin and cut into large cubes. Mix in a bowl with olive oil and sage.

Spread on the baking pan evenly.

Rub some olive oil on garlic and place whole, unpeeled bulb in the middle of the baking pan.

Bake 35-40 min in the oven preheated to 400°F.

Place all of the roasted pumpkin into a blender. Squeeze out garlic cloves from the bulb and throw into a blender. You can use all of the garlic or just half, depending on your preferences. You can always add more later as you’ll taste the soup.

Also add some sage to the blender and keep adding more later according to your taste references.

Add 2 cups of milk, 1/4 teaspoon salt and blend until smooth.

Taste and if necessary add more milk, sage or garlic.

Heat again and serve decorated with fresh sage.