Roast Pumpkin Soup with Fontina Crostini and Truffle Oil
From Chef Chris Douglas of Icarus Restaurant, adapted by StarChefs

Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative.

Yield: Serves 6

Ingredients:

• 2 small sugar pumpkins washed, halved, and seeds scraped out
• 6 tablespoons unslated butter
• 1 tablespoon sugar
• fresh nutmeg
• salt and freshly ground pepper
• 2 medium onions, sliced
• 2 cloves garlic, minced
• 6 cups chicken stock or water
• 1 sprig fresh sage or 1 small pinch dried
• 1 cup heavy cream
• 1 loaf crusty white bread
• 1/2 pound Italian Fontina, grated
• 2 ounces white truffle oil

Preheat oven to 400 degrees. Butter inside of pumpkins using 3 tablespoons butter. Sprinkle lightly with sugar, a few grates of nutmeg, salt and pepper. Place on baking sheet skin down and roast until tneder about 40-45 minutes, turning over half way through cooking time. While pumpkin cools, start sweating the onions and garlic with the remaining butter in heavy bottom 4 quart saucepan. When pumpkin is cool enough to handle, peel off all of the skin, reserve flesh and any juices there may be. When onions are soft add pumkin and chicken stock or water and sage. Bring to a boil stirring occasionnally, reduced heat and simmer genlty for ten minute. Puree in a blender or pass through a food mill. Return to pan add cream and adjust seasonning. To serve, top croutons with Fontina and melt in a hot oven or under broiler. Place one crouton on each bowl of soup and drizzle with truffle oil.