Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f (205 degrees c). cut pumpkins in half and scoop out seeds. spray a cookie sheet with non-stick cooking spray. place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. remove pumpkins from oven and let cool. once pumpkins are cool scrape flesh from skins into a food processor. discard skins. 2 add chicken stock to the pumpkin and puree. pour soup into a large saucepan and bring to a simmer over medium heat. stir in cream, nutmeg, sage and salt. mix well and remove from heat. serve garnished with a dollop of sour cream.

Target recipe: melt butter in olive oil over medium heat. add onion and sweat, do not brown. when almost translucent, add garlic and continue sweating until onion is translucent. add all other ingredients. stir, cover and bring to a boil. lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1/2 hours). turn off heat. when cool enough to not burn out your blender, puree. there will usually be more broth than is needed, soup should be thick.