Serves 6

4 Cups Yellow Onion, diced
2 Cups Chicken Stock
6 Each Sage Sprigs, tied together
12 Each Sage Leaves, smallest in size
1 Each Nutmeg, whole clove grated to taste
1/2 Cup Maple Syrup
6 Tbsp Butter
8 Each Chestnuts, peeled, sliced ¼ inch thick
4 Cups Roasted Pumpkin (method listed below)
Salt and White Pepper, to taste

Soup:
Sweat the four cups diced yellow onion in three tablespoons of butter until translucent, and tender. Add the six sprigs tied sage leaves, four cups roasted pumpkin, two cups chicken stock, and allow to simmer for one hour. Turn off the heat, and add one-half cup maple syrup, place in a high-speed blender and puree for several minutes until smooth. Season to taste with salt, white pepper and freshly ground nutmeg, and pass through a fine meshed sieve.

Chestnut & Sage Garnish:
Place three tablespoons of butter in a sauté pan and turn on the heat. Once the butter foams and add the eight sliced chestnuts, and twelve sage leaves, and continue cooking on medium heat until the chestnuts and sage begin to crisp. 

Roasted Pumpkin:
Split french red pumpkin in half and scoop out the seeds. Quarter the pumpkin, and place the pieces skin side down in a casserole. Liberally brush the interior with butter, season with salt and pepper, and scatter fresh sage leaves over the pumpkins. Tightly cover with foil and bake at 350 degrees until the flesh is fork tender, about two hours. Flesh out the pumpkins discarding the skin and sage, and reserve

To Serve:
Place eight ounces of soup in each of six soup bowls. Scatter the chestnuts and sage so they float over the top of the soup. Drizzle any reaming brown butter over-top