Pumpkin and Sage Potage with Toasted Pepitas

Preheat oven to 350°F (175°C). Spread pepitas on a baking sheet and toast for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Set aside to cool.

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in pumpkin puree, vegetable broth, and chopped sage. Bring to a simmer, then reduce heat and cook for 20 minutes, or until flavors have melded.

Remove pot from heat. Using an immersion blender, blend the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

Stir in heavy cream (if using). Season with salt and pepper to taste.

Ladle soup into bowls. Garnish with toasted pepitas and whole sage leaves (optional). Serve immediately.