Roasted Pumpkin Soup

This smelled so good when I was cooking it I was afraid that the taste wouldn't live up to what my nose was telling me, but it was fabulous and surprisingly filling.

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium (2- to 2 ¼-lb) sugar pie pumpkin
2 cloves garlic, coarsely chopped
½ cup dry white wine(I used white grape juice)
8 medium fresh sage leaves
4 to 6 cups low-salt chicken broth
¼ cup grated Gruyere cheese

Preheat oven to 350ºF. Generously butter a rimmed baking sheet with 2 tablespoons of the butter. Cut the pumpkin in half lengthwise and put it cut side down on the baking sheet. Cover with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.

Scoop out the seeds and discard. Scoop the flesh into a bowl and set aside; discard the skin.

In a heavy-duty 4- to 5-quart pot over medium heat add the remaining 2 tablespoons of butter and the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook, stirring, 1 minute more. Add the wine, the sage leaves and cook, stirring until the wine evaporates, about 3-4 minutes. Add the pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, about 20 minutes.

Add the Gruyere cheese and using a hand-held blender, puree the soup. Season to taste with salt and pepper. Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve the consistency you desire.

NOTE: This soup can be prepared up to 3 days ahead. Cool, cover and refrigerate. Reheat to serve.

Yield: Serves 4 as a main course, 6 as an appetizer