Cut pumpkin in half, remove all seeds. Bake pumpkin until cooked through (about 1 hr.)
Let pumpkin cool, remove flesh, and set aside.
In a stock pot, sauté carrots and onions for 5 minutes.
Add tomatoes and heat through.
Add pumpkin and chicken stock and bring pot to a boil. Reduce heat to simmer and cover for 20 mins. Add salt, pepper, and sugar.
Remove from heat and let cool.
Transfer soup to blender and puree until smooth and then return to stock pot to warm.
Serve topped with croutons, crispy sage, and a glass of Farmhouse red.
*Heat 1 Tbsp olive oil in a small saute pan over medium-high heat. When oil is hot, add 4 sage leaves and fry for about 5 seconds per side. Do not let leaves brown. Transfer to paper towel. Repeat with remaining leaves.
Get cozy and try this delicious fall pumpkin soup recipe with our Farmhouse Red! This feel good recipe will keep you happy, satiated and warm.