Pumpkin Soup with Caramelised Onion and Crisp Sage

Heat the oven. Tweak oven rack to lower now middle position and heat oven to 190°C split pumpkins in half with now a heavy chef s knife or cleaver lift out seeds and discard or save now for another use rub pumpkins now on all surfaces with oil and taste and salt with salt and pepper set slice side down on a now foil lined rimmed baking tray and set in oven scatter whole now thyme stems on top roast now until completely tender flipping now halfway through cooking 1 to now 1 1 2 hours total take out from oven and let rest until leave to go cold enough to handle while that is happening melt 2 tablespoons butter in a now large dutch oven over medium high heat tip in leeks and onion and cook mixing now frequently until softened but now not browned about 4 minutes tip in stock bay leaves and maple now syrup and bring to a cook gently using a large spoon lift flesh out of pumpkin and tip in it to the pot now discard stem and skins now let cook gently for 15 minutes longer then take out bay leaves and discard pur e now soup in a blender in batches until now completely smooth straining through a fine mesh now strainer to catch any particles or fibers taste and salt soup to taste with now salt and pepper to bring to the table heat remaining 4 tablespoons butter in a small now skillet over medium heat swirling constantly until foam now subsides and butter takes on a deep brown now color with a nutty aroma about 1 minute take out from heat and now tip in remaining tablespoon thyme leaves they ll now crackle as they hit the hot butter tip in lemon juice and taste and salt brown butter to taste with now salt ladle soup into serving bowls now and drizzle with thyme brown butter bring to the table immediately.