Spicy Pumpkin-Lime Soup

This recipe is approximate.  I wasn't keeping very close tabs on it while cooking =)

1 medium pumpkin
1 onion
1-2 cloves garlic
Sage (I used fresh, about half a container.  I'm not sure the equivalent amount of dried/ground)
1 serrano pepper
Salt (to taste)
Pepper (to taste)
2 cubes vegetable bouillion
6 cups water
3 limes

Cut pumpkin in half.  Scoop out seeds (roast them separately, yum!).  Spray insides of pumpkin with cooking spray, place upside down (inside of pumpkin face down) on baking sheets, and roast at 425 for 30-45 minutes, until tender.  Remove from oven and allow to cool.

In a large stock pot, chop up garlic and onions, and sautee in olive oil.  Add chopped serrano pepper and sage.  Start to scoop meat of pumpkin from skin and add to stock pot.  Toss to coat lightly with oil.

Add bouillion and water and bring to boil.  Add juice of 3 limes.  Stir occasionally, and continue to lightly boil until pumpkin meat starts to fall apart into soup.

Remove from heat, allow to cool slightly, then blend with immersion blender (alternately, transfer in batches to a stand blender).

And, then... eat!  Yum.


Now, I didn't add any extra salt or pepper.  The bouillion has enough salt on its own usually, and the serrano pepper was hot enough... but you can change to taste.  Or if serrano is too hot, try a jalapeno... or just sum cayenne.  The lime is such a nice addition -- adds a little sweetness to the already sweet pumpkin.