I have arachnophobia ... I scream like a 10 yr old girl and run. However, it's that time of year again! *super squees!* So yes I'm posting a lot of pumpkin recipes to start since it's so versatile and tasty! This can be served just before those chilly creepy night of trick or treating ... or Thanksgiving ... whenever pumpkins are in season. The best part of this though, is that if you can't find sugar or pumpkin pie pumpkins, acorn or butternut squash will work just as wonderful! The aroma of this soup just SCREAMS ... fall of course.

Don't know what to do with all those seeds? How about this: http://www.furaffinity.net/view/14534610/

Ingredients:
2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for vegan)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups chicken broth (vegetable stock for vegan)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
Optional: sour cream for garnish (see note)

Directions:
Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
Garnish with sage or parsley leaf and sour cream.

**Spiderwebs! Thin the sour cream out at a 1 cup sour cream to 1/4 cup water or milk. Stir well to blend. Pour the mix into a plastic condiment bottle and draw some circles on the soup. With a toothpick, start at the center and pull the toothpick out towards the bowl. Repeat as you want to make a web shape! SIMPLE!!